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Quantum SmartBake

Programmable Dough & Breadmaker


INSTRUCTION/RECIPE BOOKLET.

BM7800
Congratulations.
You are just a few easy steps away from With your Quantum SmartBake you have 76 baking
experiencing the aroma of fresh bread baking in and dough options including your Basic White,
your new Sunbeam Quantum SmartBake. Gluten/Yeast Free, Whole Wheat, Sweet, French,
Damper, Pizza & Pasta dough and it even creates
We at Sunbeam understand the busy lifestyles that
delicious fresh jam that tastes great on a freshly
we live today and that’s why when developing the
baked damper loaf.
Quantum SmartBake we made baking a loaf of
bread as easy as 1, 2, 3 - or for those with a little You have a choice of 4 traditional horizontal loaf
more time can use the SmartBake Technology to sizes from 750g up to a 1.5kg loaf and a choice of
create their own favourite recipes. 3 crust settings to suit any size family and appetite.
Baking with your Quantum SmartBake is so easy to
The Quantum SmartBake features the latest
do and with the 15 hour pre-set timer you can set
technology and is leading breadmakers into the
it the night before and wake up to a freshly baked
new Millennium. The SmartBake Technology of
loaf.
the Quantum ensures that your breadmaker is
easy to use, fully programmable and has a Baking Before you start, we suggest that you read this
Progress Monitor, so that you know exactly what booklet to ensure that you achieve the best results
stage your machine is at in the bread making from your Quantum SmartBake.
process.
We’ve done everything we can do to make bread
The Quantum SmartBake has been designed baking a breeze, but if you have any concerns
with a true Gluten Free Recipe. Specific program regarding the performance and use of your
modifications have been developed with the breadmaker, please call:
Coeliac Society of Australia to ensure that your
Sunbeam Customer Service (toll-free)
Quantum SmartBake will allow those with Gluten
intollerances, to bake successful Gluten Free Australia 1800 025 059
recipes. The Gluten Free preset menu also acts as
the basis for a Yeast Free recipe. New Zealand 0800 505 570

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Contents.
Using your Quantum SmartBake Safely 4-5

Features of your Sunbeam Quantum SmartBake 6-7

The Control Panel including baking progress monitor 8-9

Baking Process Monitor 9

Quick reference Help Card 10

Menu Settings 11-12

Using Your Quantum SmartBake 13

Easy to follow steps to baking with the Quantum SmartBake 14

The Art and Science of Baking Great Tasting Bread 15-16

Important Measuring Tips 16

Fruit and Nut Dispenser 17

The Baking Process 17

Programming your Quantum SmartBake 18-20

How to use the Time Delay 21

Power Interruption Program Protection 21

What Ingredients to use 22

Handy Hints to a better loaf 23

Care and Cleaning 24

Help Guide 25

Recipes 26-73

The Time Cycle Chart 74-75

Program Setting Times and Display Information 76

Troubleshooting 77-78

Questions and Answers 79-80

3
Using your Quantum SmartBake Safely.
1. Read all instructions, product labels and 4. Keep the breadmaker out of reach of children
warnings. Save these instructions. as it does get quite warm. Also, if any buttons
2. Remove all foreign matter from the are accidentally touched during operation,
bread pan. baking may stop.
3. Wipe over bread pan and kneading blade 5. Place the unit at least 50 millimetres
before use. away from walls as they may discolour
from the heat.
4. Peel off plastic film from control panel and
remove all static labels. After use.
5. Always use the breadmaker from a 230-240V 1. Always turn the unit off and remove the
AC power outlet. plug from the power outlet after use,
and before cleaning.
6. Do not allow anything to rest on the power
cord or allow it to touch any hot surface. 2. Use oven mitts when taking out the baking pan
Do not plug in the cord where people may walk after baking.
or trip on it or allow the cord to dangle over 3. Allow the breadmaker to cool down before
the edge of a table or benchtop. cleaning or storing.
Whilst in use. 4. Read instructions before cleaning. Do not
1. This breadmaker is ‘cool touch’, but does get immerse the unit or plug in water. This will
quite warm during operation. Be careful to cause electric shock or damage to the unit.
keep your hands and face away from the unit. Safety Precautions.
2. Do not open the lid or remove the bread pan 1. Do not use attachments not recommended by
during operation except as indicated in the Sunbeam. They may cause fire, electric shock or
instructions. injury.
3. Do not place anything on the breadmaker lid. 2. Do not use outdoors or for commercial use, or
Do not cover vents. for any purpose other than its intended use.
4. This breadmaker unit has built-in Power 3. Do not operate the unit if the cord or plug
Interruption Program Protection to maintain is frayed or damaged. Do not operate if the
your baking cycle, in the advent of an appliance has been dropped or damaged
interruption in your power supply (black out). in any manner. Return appliance to the
Any extended power outage may result in the nearest Sunbeam Appliance Service Centre for
program being cancelled see page 21 for full examination, repair or mechanical or electrical
details. adjustment.
5. Do not touch moving parts. As a service to customers, Sunbeam Appliance
Service Centres will carry out a free check on
Were to use. your appliance to ensure it is electrically safe.
1. Use only on a stable, heat-resistant surface. 4. Remove the plug by grasping the plug - do not
2. Do not use the breadmaker where it will pull on the cord.
be exposed to direct sunlight or other heat
sources, such as a stove or oven.
3. Do not place on top of any other appliance.

4
Using your Quantum SmartBake Safely.
5. Use of extension cords: A short power supply Such appliances should always be returned
cord has been provided to reduce the risk of to the nearest Sunbeam Service Centre for
injury resulting from becoming entangled in adjustment or repair if required.
or tripping over a long cord. Extension cords 8. For additional protection Sunbeam recommend
should be used with care. The cord should the installation of a Residual Current Device
be arranged so that it will not drape over the (RCD) on all electrical appliances with a rated
benchtop where it can be pulled by children or current not exceeding 30mA is advisable in the
tripped over accidentally. electrical circuit supplying the power outlet in
6. Electrical power: If the electric circuit is use.
overloaded with other appliances, your 9. This appliance is not intended for use by young
breadmaker may not operate properly. children or infirm persons unless they have
The breadmaker should be operated on been adequately supervised by a responsible
a separate electrical circuit from other adult to ensure that they can use the appliance
operating appliances. safely.
7. For safety reasons and to avoid maintenance by 10. Young children should be supervised to ensure
unskilled persons, some appliances are ‘Sealed’ that they do not play with the appliance.
using tamperproof means as specified by SAA
(Standards Association of Australia). This unit is intended for household use only.

If you have any concerns regarding the performance and use of your appliance, please ring our Toll
Free number (Australia only) 1800 025 059. New Zealand – contact the Sunbeam Office in Auckland.
Ensure the above safety precautions are understood.

5
Features of your Sunbeam Quantum SmartBake.
Removable lid
Large viewing
window with
stainless steel
trim

Fully programmable
control panel.

Automatic Fruit & LCD


Nut Dispenser window

Quick
reference
Non-stick help cards
baking
pan

Traditional
Horizontal
loaf

Cooltouch
exterior

Cord
Wrap

6
Features of your Sunbeam Quantum SmartBake.
Your Sunbeam Quantum SmartBake is a fully Horizontal loaf sizes up to 1.5kg
programmable dough and bread making machine
4 horizontal loaf sizes up to 1.5kg with a choice of
that allows you to easily make fresh bread in only
3 crust settings to suit any size family and appetite.
a few hours.
There are a host of other features: 15 hour Time Delay
Wake up to the smell of fresh hot crusty bread in
Automatic Fruit & Nut dispenser the morning with the 15 hour time delay setting.
Automatically releases ingredients into the dough See page 21 for more information.
during the kneading cycle. Takes the guess-work
out of recipes. See page 17 for more information. Power Interruption Program Protection
Stores your program in the advent of a black out
8 programmable memory settings or power surge. When power resumes so does
SmartBake technology enables full your program. See page 21 for more information.
programmability and saving of your favourite 8
recipes. Either start your recipe from scratch, Cord wrap
or base it on one of the first 8 preset menus. Tidy cord wrap stores unwanted cord at the back
See page ?? for more information. of the breadmaker when not in use.
76 baking and kneading options Cool Touch exterior
Including Basic White, Gluten/Yeast Free, Whole Makes it safer when baking bread, particularly
Wheat, French, Sweet, Cake, Damper, Jam, Pasta & when children are present.
Pizza Dough.
Large viewing window
Quick reference Help Cards Allows you to watch each stage of the
Slide out handy reference cards makes operation breadmaking cycle.
easy. No need to rely on the instruction booklet.
See page 10 for more information.
60 minute Keep-Warm function
Keeps bread warm for 1 hour after baking.
Baking Progress Monitor
Shows each stage of the bread baking process.
See page 9 for more information.

7
The Control Panel.
The control panel on the Quantum SmartBake is Size
designed to ensure easy use and makes baking a
Press the SIZE button to select the loaf size - 750g,
loaf of bread a pleasure.
1.0kg or 1.25kg (1.5kg).
The simple to use control panel enables you to
A 1.5kg loaf size is achieved by simply utilising the
select your desired baking program and features
a large LCD window making it easy to see your 1.25kg setting. See page 29 for more information.
selected menu and the completion time for the The default setting is 1.0kg.
setting.
Favourite Recipes
Display Window Press the RECIPE button ( ) to cycle through
The LCD window indicates the program setting your saved favourite recipes, the BOOK icon will
selected from (1) to (12) and the CRUST Colour and be displayed on the LCD. If you have not saved any
Loaf SIZE. recipes these will be empty and the LCD window
The display will show the number of hours and will read “0:00”.
minutes until the cycle is complete - “0:00”. Modify
Allows you to create your own recipes, or modify
your program during the cycle. This button must
be held for 2 seconds to activate any modifications.
If modifying your program during baking this
button acts as a Pause button, and must be pressed
again to continue the cycle.
anel
Save
Allows you to save your favourite programs that
you have modified to suit your own personal
tastes. When a menu is saved it is indicated by a
beep from the control panel.

Delay/Adjust
Allows you to delay the completion of your
Control Panel
desired program up to 15 hours, or use it during
Menu programming to adjust the time of the current
stage of your breadmaking cycle by pressing the
Press the MENU button to select automatic
+/- (▼/▲) buttons.
breadmaking menus from (1) to (12). Each of these
menu settings are explained further on page 11 Cancel
Each time you press the MENU button it cycles This button allows you to instantly cancel out of
through the menus from (1) to (12). programming or cancel the breadmaking process.
The default menu when the breadmaker is turned Once you have pressed this button it returns you to
on is MENU 1. the beginning of the current cycle.
Crust
Press the CRUST button to select the desired crust
colour - Light, Medium or Dark.
The default setting is Medium.
8
The Control Panel - cont.
Start/Pause To stop the operation or cancel a timer setting,
press and hold for 2-3 seconds until you hear
Press the START/PAUSE button to commence
a beep.
selected setting or begin timer countdown for
-

delay timer. Start/Pa


If you would like to pause the current Battery
breadmaking cycle all you need to do is press
When the breadmaker loses power the battery
the START/PAUSE button. The time will flash
icon ( ) will be displayed. This indicates that the
indicating that you are in ‘PAUSE’ mode. To resume
machine is relying on an internal battery supply.
the baking cycle you must press the button again.

Baking Progress Monitor.


The baking progress monitor is located at the Rise
top of the LCD screen. The monitor displays
Signals that the loaf is in one of the 3 rising stages.
each of the stages of the breadmaking cycle and
During the different rise stages a low temperature
under each icon are a series of boxes. During the
is used which assists the rising process.
breadmaking cycle one of these boxes is blacked
out to indicate which stage of the cycle you are in. Bake
Pre-Heat Signals that the loaf is in the bake stage. This is
the final stage of the breadmaking cycle at which
The pre-heat feature is part of the Wheat and
a higher temperature is used to bake the bread.
Jam settings only. During the pre-heat stage
the Quantum SmartBake is pre-warming the Keep Warm
ingredients before the first kneading stage The Keep Warm feature starts when the bread has
commences. completed the baking stage and keeps the bread
Knead warm for up to 60 minutes.
Signals that the loaf is in either of the 2 kneading
or the 2 knock-down stages.

Baking Progess Monitor

9
Quick Reference Help Cards.
The 3 handy reference cards are easily accessible and slide out of the side of the control panel.

Quick Guide
The Quick Guide card reminds you how to use your
Quantum SmartBake in 3 easy steps.

Program
The Program card takes you through the simple steps
of programming your favourite recipes.

Favourites
This card is for you to list all your Favourite Recipes
from (1) to (8), which you have saved. It is specially
coated so you can write on it.

10
Menu Settings.
(1) Basic This setting is also the basis for the Yeast Free loaf.
Press the MENU button once and the LCD window Refer to the Yeast Free instructions in the recipe
will show ‘1’. Use this setting to make traditional section.
white bread. You have a choice of 3 crust colours Press the MENU button three times, the LCD
- Light, Medium or Dark. window will show ‘3’.
The Quantum SmartBake will default to a 1.0kg (4) Wheat
loaf with a Medium crust colour setting.
Whole wheat breads require more rising time
To select a crust setting other than Medium, press to accommodate the slower rising action with
the CRUST button once for a Dark loaf or twice for whole-wheat flour. Therefore, it is normal for
a Light loaf. whole wheat breads to take longer to bake and be
If you require a loaf size other than a 1.0kg, press heavier in texture.
the SIZE button until you reach your desired loaf Press the MENU button four times, the LCD
size. window will show ‘4’.
(2) Turbo Note: When the Wheat setting has been selected
Need bread in a hurry? The Turbo setting is used the first knead will not commence straight away.
to decrease the overall completion time of your This is due to a 30 minute Pre-Heat feature in the
bread. Wheat setting to ensure a good result.
The breads made using this setting may be shorter (5) Sweet
and denser because of a decrease in rising times. This cycle is for breads that require additional
Tip: The Turbo setting should only be selected ingredients such as sugar, dried fruits or chocolate
when baking White, Wheat, Sweet & French to sweeten the bread.
breads. Press the MENU button five times, the LCD window
To use the Turbo setting, place ingredients into will show ‘5’.
the bread pan and then place in the Quantum Tip: To prevent the crust from becoming too dark,
SmartBake and press the MENU button twice, the a Light crust colour is recommended.
LCD window will show ‘2’.
(6) French
(3) Gluten Free/Yeast Free
This cycle is for breads with crispier crusts, such as
The Gluten Free setting on the Quantum French and Italian breads.
SmartBake has been tested thoughly by Sunbeam
with the assistance of the Coeliac Society of Press the MENU button six times, the LCD window
Australia. The Quantum SmartBake is the first will show ‘6’.
breadmaker to have a set recipe specifically Tip: This style loaf best suits loaves which are low
designed to meet the needs of many people who in fat and sugar
have intolerances to gluten.
Due to the use of different ingredients in Gluten
Free bread there are a few handy hints which you
should read before you commence baking. Refer to
the Gluten Free instructions in the recipe section.

11
Menu Settings - cont.
(7) Cake This setting can be used to complete the bread
baking process in case of a power failure.
Make a variety of sweet and savoury home made
If there has been a power failure, allow the
cakes on this setting. You can use this setting to
dough to rise in the bread pan without power
mix and bake cakes. We recommend the use of
until it reaches 3/4 of the way up the bread pan.
pre-packaged cake mixes. Select the Light crust
Reconnect electricity and select program setting
colour to prevent the sides from burning.
(10) Bake, and press START.
Refer to the Cake instructions in the Recipe section.
This setting can also be used to increase cooking
Press the MENU button seven times, the LCD time. If your bread is still dough-like at the
window will show ‘7’. completion of a bread cycle or you would like your
(8) Damper bread cooked for a longer time, simply select the
bake function to continue cooking.
Have damper style bread ready in 1 hour & 20
minutes for a 1kg loaf. Make a variety of sweet Note: You may need to wait 10-15 minutes for the
and savoury damper style breads on this setting. machine to cool down, before you select the Bake
program. If you attempt to use the Bake option
Once the Damper cycle is complete, you may need before the machine has cooled down, an error
to select the Bake function to bake for a further 15 message will appear on the display - “E:01”, (see
minutes to ensure a crisp crust. Alternatively this page 76 for more information).
can be achieved by using the Programming mode.
(See page 18 for more information) Press the MENU button ten times, the LCD window
will show ‘10’.
Due to use of Self Raising flour in the Damper
recipes the taste may be similar to that of a scone. (11) Pasta Dough
Refer to the Damper instructions in the Recipe This setting allows you to make pasta dough
section. for fresh pasta. Feed the pasta through a pasta
machine to make fettuccini, ravioli and lasagne.
Press the MENU button eight times, the LCD
window will show ‘8’. Refer to the Pasta instructions in the Recipe
section.
(9) Jam
Press the MENU button eleven times, the LCD
You can now have fresh jam all year round. window will show ‘11’.
Use this setting to make fresh savoury and
sweet jams. (12) Pizza Dough
Refer to the Jam instructions in the Recipe section. This setting allows you to create a variety of
doughs for croissants, bread rolls and pizza,
Press the MENU button nine times, the LCD
to bake in a conventional oven.
window will show ‘9’.
Refer to the Dough instructions in the Recipe
Note: As with the Wheat setting the Jam setting
section.
also features a 30 minute Pre-Heat to ensure good
results. Press the MENU button twelve times, the LCD
window will show ‘12’.
(10) Bake
When you select the Bake setting, the Quantum
SmartBake will immediately start baking. This
setting will bake for 1 hour and can be controlled
manually by pressing the START/PAUSE button to
stop the function at any time.

12
Using your Quantum SmartBake.
Before using your Quantum SmartBake Replacing the baking pan
for the first time To return the baking pan to the baking chamber
We recommend that you remove the baking pan simply position the baking pan into the baking
(instructions to do so are explained below) and chamber and push down until it slots into position.
wipe over the bread pan and kneading blade with Lay the handle flat toward the side of the bread
a damp cloth and dry thoroughly. pan.
Do not immerse the bread pan in water unless Close the lid securely, plug the machine into
necessary. Do not use harsh abrasive cleaners a 230-240 volt AC power outlet and turn
as they may damage the non-stick surface. Do the power ON.
not place any parts of your breadmaker in the
dishwasher. Note: When the machine is first plugged in,
the LCD window will beep and flash “0.00”
Removing the baking pan. until a program is selected.
Open the lid of your Quantum SmartBake and
remove the baking pan by taking hold of the
baking pan handle and lifting it straight up.
It is a good idea to remove the baking pan before
adding ingredients so that no ingredients are spilt
into the baking chamber and onto the element.
Adding Ingredients
We recommend that you add the ingredients into
the bread pan in the order listed. All ingredients
should be at room temperature and measured
carefully.

13
Easy to follow steps to baking with the
Quantum SmartBake.
The following instructions are designed to guide Step 5. Press start.
beginners through the baking process step by step.
These instructions are specifically for the Bread, Note: If nothing has been selected the Quantum
Dough or Pasta recipes from the recipe section of SmartBake will default to a 1.0kg loaf with a
this booklet. Medium crust colour setting on Menu 1.
All recipes listed in this booklet use local Press the START button to commence selected
ingredients and Australian Standard Metric setting. The LCD window will display the hours
Measuring tools (spoons, cups and measuring and minutes until the cycle is complete.
scales). Step 6. Hot fresh crusty bread
We advise that all ingredients should be weighed At the end of the baking cycle the machine
for accuracy. will beep and the display will read “0.00”. The
Step 1. Add ingredients. Quantum SmartBake will automatically switch to
Simply add ingredients to the baking pan. a Keep Warm cycle for 60 minutes. Warm air will
Ingredients should be added in the following circulate throughout the baking camber, to help
order: reduce condensation.
1. Liquid Ingredients A red light, in which is located on the control panel
(to the right of the LCD window), will flash for
2. Dry Ingredients
approximately 15-20 minutes. Once the red light
3. Yeast has stopped flashing, using oven mitts, remove the
Tip: For a good result it is important that the baking pan from the baking chamber by lifting it
ingredients are added in the correct order and are straight up.
weighed for accuracy. Allow the bread to cool in the bread pan for 10
Step 2. Select menu setting minutes before removing. Then with the oven
Press the MENU button to make your desired mitts tap the sides and base of the baking pan and
selection. As you press the MENU button you turn upside down and gently shake until the bread
move through each of the recipes from (1) to (12) slides out. If necessary, use a plastic spatula to
and as you scroll through the recipes the number is loosen bread from the side of the pan.
displayed on the LCD window. Place the bread on a wire rack and allow the
Step 3. Select crust colour bread to cool. We recommend that sufficient
Press the CRUST button to select your choice of cooling time is approximately 15 minutes to ensure
crust colour. You are able to choose from the optimum bread texture and this also makes slicing
Light, Medium or Dark crust colours on selected easier.
settings (refer to the chart on page 74). After using your Quantum SmartBake
Unless you select a crust colour the Quantum Unplug the machine and allow it to cool for 30
SmartBake will automatically default to a Medium minutes before commencing another program.
crust colour. If you attempt to use the Quantum SmartBake too
Step 4. Select loaf size soon, it may beep and the display will read ‘E:01’,
Press the SIZE button to select the desired loaf size indicating the Quantum SmartBake has not cooled
- 750g, 1.0kg or 1.25kg (1.5kg). sufficiently. Wait until the Quantum SmartBake
has cooled and then press START.
Unless you select a size the Quantum SmartBake
will automatically default to a 1.0kg loaf size.

14
The Art and Science of Baking Great
Tasting Bread.
Baking bread is part chemistry and part artistry. Note: Do not use self-raising flour in any recipes,
Your Sunbeam Quantum SmartBake does most except for program (8) Damper.
of the work for you; but there are still some Unlike white flour, wheat flour contains bran and
things you should know, about each of the basic wheatgerm which are heavy and inhibit rising.
ingredients and the bread baking process. Wheat breads therefore, tend to be heavier in
The ingredients in basic bread are very simple: texture and smaller in size. A lighter larger loaf
flour, sugar, salt, liquid (such as water or milk), can be achieved by combining wheat flour with
possibly a fat (such as butter or margarine), and white flour for whole wheat bread recipes.
yeast. Each of these ingredients performs a specific
job, and each lends a special flavour to the final
Sugars
masterpiece. Sugars sweeten the bread, brown the crust, lend
tenderness to the texture and supply the yeast with
That’s why it is important to use the right
food. White or brown sugar, molasses, maple or
ingredients in exactly the right proportions to
golden syrup, honey and other sweeteners may be
ensure you get the most delicious results!
used in equivalent quantities.
Yeast Note: Artificial sweetener can be substituted in
Yeast is actually a microscopic plant. Simply stated, equivalent amounts, however the taste and texture
without yeast, your bread will not rise. When of your bread will vary.
moistened by a liquid, fed by sugar and carefully
warmed, yeast produces gasses that power the
Liquids
dough to rise. If the temperature is too cold, the When liquids are mixed with the proteins in flour,
yeast will not be activated, if it’s too warm, it gluten is formed. Gluten is necessary for the bread
will die. Your Quantum SmartBake takes care of to rise. Most recipes use powdered milk and water,
this worry for you by maintaining just the right but other liquids such as milk, fruit juice, beer
temperature in the baking chamber at all times. and water can be used. It’s a delicate balance:
experiment with quantities of these liquids to
Some yeasts may require the use of a bread
obtain optimum results as a recipe with too much
improver. The Bread Improver will provide
liquid may cause the bread to fall during baking
additional gluten to the flour to produce a better
while a recipe with too little liquid will not rise.
loaf.
Note: Liquids should be used at room temperature.
Note: We do not recommend the use of fresh or
compressed yeast in your breadmaker. Sunbeam
recommends the use of dry yeast only. Always
ensure it is used well within the use-by date, as
stale yeast will prevent the bread from rising.
Flour
In order for the bread to rise, the flour has to
have a sufficiently high protein content. Sunbeam
recommends the use of a good quality plain or
bread flour. Some recommended brands are listed
on page 22.

15
The Art and Science of Baking Great
Tasting Bread - cont.
Salt Note: If you choose not to add any fat, your bread
may vary in taste and texture.
In small amounts, salt adds flavour and controls
yeast action. Too much salt inhibits rising, so be Eggs
sure to measure amounts correctly. Any ordinary Eggs are used in some bread recipes; they provide
table salt may be used. liquid, assist with the raising and increases the
Fats nutritional value of the bread. They add extra
flavour and are usually used in the sweeter type of
Many breads use fats to enhance the flavour and
breads.
retain moisture. Typically, we mostly use margarine
in the recipes; softened butter or oil may be used
in equivalent quantities.

Important measuring tips.


Each ingredient in a loaf of bread plays a specific Liquids
role, so it is extremely important to measure the
Fill a standard metric measuring spoon or
ingredients correctly to get the best results.
measuring cup to the level indicated. Check your cup
Note: For optimum results, we recommend measurement by placing the measuring cup on a flat
weighing ingredients on a kitchen scale. This is surface and reading the measurement at eye level.
especially important with flour. Because flour
aerates, an accurate amount is needed to achieve Solid fats
an optimum loaf of bread. Fill a standard metric measuring spoon or
Weight measurements are given for each recipe. measuring cup to the level indicated and level off
with a flat knife.
If kitchen scales are not available, use the
measuring cup and measuring spoon provided and Last Things Last!
ensure these instructions are followed: Always place the liquids in the bread pan first, the
Dry ingredients dry ingredients in next, and the yeast in last. This
will ensure a well risen and evenly baked loaf.
Use a standard metric measuring spoon or
measuring cup. Do not use tableware spoons or
coffee cups and level off. For flour simply spoon
the flour loosely into the measuring cup and level
off with a flat knife. Do not pack dry ingredients
down into the cup or tap the cup unless otherwise
stated in the recipe.

16
Fruit and Nut Dispenser.
Your Quantum SmartBake has an automatic Fruit The Fruit & Nut dispenser is yet another feature of
& Nut dispenser which automatically releases dry your Quantum SmartBake, which was designed for,
ingredients into the dough during the kneading added convenience to you, taking the guess-work
cycle. This will occur approximately 8 minutes out of recipes.
before the completion of knead 2, ensuring that
the dried fruits & nuts are not crushed and the
pieces remain whole and are evenly dispersed.
The capacity of the fruit & nut dispenser is 1 cup
of dry ingredients and is an available option on
all menu settings but we recommend use only on
the Basic (1), Gluten/Yeast Free (3), Wheat (4) and
Sweet Bread (5).

The Baking Process. Fruit and Nut Despenser

Mixing, Kneading, Rising, Baking.... Here’s the bread a more even and appetising texture.
a glimpse of how your Sunbeam Quantum The Quantum SmartBake handles this process
SmartBake automatically does all the steps automatically for you by turning on the kneading
for you. blade for just the right amount of time.
Mixing and kneading Second Rise
In standard bread baking, the baker mixes the After it is knocked down, the bread bounces
ingredients first by stirring, then by kneading the back, it rises a second time. Some breads require
dough by hand. The Quantum SmartBake mixes shorter or longer rising times. For example,
and kneads the dough automatically for you. wheat breads require a long rising time because
the flour contains bran and wheat germ which
Rising inhibits rising. The Quantum SmartBake regulates
When making bread by hand, the dough is placed the temperature and timing of this second rise
in a warm place to rise after mixing, so that the automatically for you based on your selection.
yeast can ferment and produce gas. After mixing
the dough, the Quantum SmartBake maintains the Bake
optimum temperature for rising during this part of The Quantum SmartBake automatically regulates
the process. baking time and temperature for perfect results
If you are using the Dough Only cycle, the every time!
Quantum SmartBake will stop at the end of the Cool
first rising. The dough can now be removed and
In standard baking, the baker removes the bread
shaped - focaccia, pizza or any other creations, and
from the pan immediately to keep the crust from
placed in your own oven for baking.
turning soggy. However the Quantum SmartBake
Knock Down has a 60 minute keep warm feature which helps
Once the dough has risen, the baker will typically remove the hot air from the baking chamber
“knock down” the dough. This process helps to after the bread is done. This keeps the crust from
break apart large, unwanted pockets of air and getting soggy. After removing the bread leave to
gas that have developed through rising, giving cool for at least 15 minutes before slicing.

17
Programming your Quantum SmartBake
The SmartBake technology of your breadmaker Note: The order in which each of these stages are
allows you to program 8 of your own recipes. discussed below are not true to the sequence of
By following these few simple instructions your the breadmaking cycle, each consecutive stage has
favourite recipes will be at your fingertips. been numbered ❶ to ➓.
Before commencing programming of your
favourite recipes, it’s important that you have a
good understaning of each of the stages of the
breadmaking cycle.

Baking Progess Monitor

Pre-Heat : Your Quantum SmartBake features a Pre-Heat function which helps to


bring the ingredients to the optimum temperature for the yeast to activate
when the kneading cycle begins. This is mainly used on Wheat breads and
when making Jam, but is also handy to use on cold days.

❶ The adjustable time for Pre-Heat is: 0 - 99 minutes.

Kneading : The Kneading cycle turns your ingredients to dough and is the most vital
stage of breadmaking. It mixes the ingredients, activates the yeast and
forms the frame work for the dough to rise

❷ The adjustable time for Knead 1 is: 0 - 10 minutes.


The mixing paddle speed: Slow

❸ The adjustable time for Knead 2 is: 0 - 30 minutes.


The mixing paddle speed: Fast

Although included as part of the kneading cycle, the knock down controls
the expansion of gas in the rising cycles (ridding unwanted air pockets).

➎ The adjustable time for Knockdown 1 is: 0 - 30 seconds.


The mixing paddle speed: Fast

➐ The adjustable time for Knockdown 2 is: 0 - 30 seconds.


The mixing paddle speed: Fast

18
Programming your Quantum SmartBake - cont
Rising : The temperature of your Quantum SmartBake increases
causing the dough to expand and rise.

❹ The adjustable time for Rise 1 is: 0 - 99 minutes.


Temperature: Warm

❻ The adjustable time for Rise 2 is: 0 - 99 minutes.


Temperature: Warm

❽ The adjustable time for Rise 3 is: 0 - 99 minutes.


Temperature: Warm

Baking : The temperature of your Quantum SmartBake increases again which


encourages the dough to expand further.

➒ The adjustable time for Baking is: 0 - 99 minutes.


Temperature: High

Keep Warm :

➓ The adjustable time for Keep Warm is: 0 - 99 minutes.


Temperature: Warm

When programming you can either use one of 3. To adjust times press the +/- (▼/▲) buttons.
the existing menus or you can start from scratch When you have selected the desired time, press
by simply pressing the BOOK icon ( ) and the MODIFY button to move to the next stage
following of the breadmaking cycle.
steps 3 to 5 below. Then press the +/- (▼/▲) buttons again to select
1. Before you start programming your own recipe, your desired times. Repeat this until all times
select from one of the existing menu’s from (1) have been entered.
to (8). This will be the basis of your new recipe.
Note: The process is completed when a longer
Simply press the MENU button to cycle through double beep is heard, the BOOK icon ( ) will
the menus. flash and the total breadmaking cycle time is
Note: Refer to the Time cycle chart on page 74, displayed.
so you can choose the most appropriate menu. Note: Don’t forget, you can use the Quick
2. To commence programming press the MODIFY Reference Help Cards as a reminder.
button for 2 seconds.
The control panel will beep once, the
BOOK icon ( ) will show on the LCD window
and the first stage of the breadmaking cycle -
Preheat ( ) will flash.

19
Programming your Quantum SmartBake - cont
4. Once you have finished programming, you can Modifying Recipes During the
either save your recipe now, by simply pressing Baking Process
the SAVE button, the BOOK icon ( ) will stop
flashing and the control panel will beep 3 times. The SmartBake Technology in this breadmaker
allows you complete baking freedom. You may
Your recipe has now been saved into one of the even modify a recipe as it cooks. Simply push the
8 Favourite Recipe slots.
MODIFY button, this will pause the machine, and
OR use the +/- (▼/▲) buttons to modify the current
You can test your recipe first, without yet saving it stage. You will need to push the MODIFY button
by simply pressing START. If you then want to save again to resume the breadmaking cycle.
the recipe you must ensure that you press SAVE
before the end of the KEEP WARM ( ) mode.
Note: You can not save the recipe once the Previewing Menus and Favourite Recipes
Keep Warm cycle is complete. 1. You can preview any program prior to
5. To cancel the programming process at any stage beginning the breadmaking process by pressing
simple press the CANCEL button. the MODIFY button. Continuously press the
MODIFY button to scroll through all stages.
2. To exit from previewing a Menu or Favourite
Reprogramming a Favourite Recipe Recipes press the CANCEL button. This will
You can make changes to, or replace any of your automatically return you to the beginning of
saved Favourite Recipes at any time. the current Menu or Favourite Recipes.
1. Select the recipe you wish to modify by pressing
the BOOK icon ( ) button. This will allow
you to scroll through Favourite Recipes
(1) to (8).
2. To commence programming press the MODIFY
button for 2 seconds.
The control panel will beep once and the first
stage of the breadmaking cycle - Preheat ( )
will flash.
You can now follow the instructions as given in
the programming section, steps 3 - 5.

20
How to use the Time Delay.
The Quantum SmartBake allows you to delay the Example
completion of your bread by up to 15 hours, so
Before leaving for work at 8am, you decide to
you can wake up to the smell of freshly baked
set the Time Delay so that the bread or selected
bread, or go out for the day while your Quantum
program will be ready and completed by 6pm
SmartBake does all the work.
when you return home - which is 10 hours later.
Note: Do not use the Time Delay when the recipe
After following instruction 1 above, press the
has perishable ingredients such as milk, eggs or
DELAY +/- (▼/▲) button until the display reads
cheese, as these may spoil.
10.00. Then press START.
1. Follow steps 1 through to 4 on page 14.
This tells you that your bread or selected program
2. Press the DELAY (+/-) button until you reach the will be complete in 10 hours.
number of hours and minutes that you want The Quantum SmartBake will begin counting
your bread to be ready. down and your selected program will be
3. Press the START/PAUSE button to begin the complete by 6pm.
cycle. The Timer will start counting down and Note: You do not need to take into account the
the Pre-Heat indicator will flash. The bread will amount of time required to cook the program
be cooked and ready in the hours and minutes selected. This is automatically registered in the
displayed on the LCD window. Quantum SmartBake when it is selected.
Note: If you make a mistake, or need to reset the
Timer, press the START/PAUSE button for
2-3 seconds.

Power Interruption Program Protection.


Your Quantum SmartBake features a 10-30 minute Without this feature the machine would reset and
Power Interruption Protection that protects the the breadmaking cycle would stop.
program memory in the advent of a black out or If you experience a power failure greater than 10
power surge. minutes you may need to discard your ingredients
This means that if there is a power interruption and start again.
during your bread making, the machine will retain Note: When the power fails the LCD screen may stay
its memory for at least 10 minutes and continue visable for some minutes and then fade out. This
cooking when the power supply returns. This does not mean that your program has been lost.
feature is applicable whether the machine is in the
Kneading, Baking, Rising or Delay cycle.

Kneading 10 minutes
Baking 10 minutes
Rising 10 minutes
Delay 30 minutes

21
What Ingredients to use.
To achieve an optimum loaf of bread, always use Bread mixes
fresh, quality ingredients.
A variety of bread mixes such as Defiance and
Australia only - see insert for New Zealand Kitchen Collection can be used in your bread
variations in recipes and ingredients. maker. Directions of use are covered in the Recipe
Flour section.
Good quality flour should be used. Recommended Some bulk bread mixes may require the use of a
brands of flour include Tip Top, White Wings, bread improver. If the center of the baked bread
Defiance, Greens and Mothers Choice. High is collapsing, a bread improver may need to be
protein bread flour can also be used. added. This should be done by trial and error by
adding 1/2 teaspoon of bread improver at one time
Generic brands of flour may give inconsistent until desired results are achieved.
results.
We recommend you contact the Bread Mix
It is important to weigh the flour required for each manufacturer for further information on the use of
recipe as flour naturally aerates. This will ensure a their product.
perfectly baked loaf.
Bulk packs of flour may be used, however the
Hints
result of your bread may vary. The texture and • Different brands of yeast, used with different
height of the bread will be inconsistent if the flour brands of flour, will influence the size and
is stored for long periods of time in unsatisfactory texture of your bread. Experiment with these
conditions. Purchase bulk packs of flour only if ingredients to determine which combination of
baking constantly. ingredients gives you the best result.
Yeast • It is normal for breads to be inconsistent in
height and texture even if you are using the
Bulk packs of yeast and yeast sachets such as same ingredients time and time again.
Fermipan, Tandaco, Kitchen Collection and This inconsistency is usually influenced by
Defiance can be used. the natural varying protein levels of wheat
If using a combined yeast and Bread Improver in the flour.
such as Winns Easy Bake or Tandaco, we suggest
you experiment with measurements to achieve
optimum results.
Bread Improver
The use of Bread Improver is recommended
to achieve optimum results.
Bread Improver will increase the gluten content of
the flour mix. It will also influence the structure,
size and texture of the bread, so that it does not
collapse when baking.
The suggested quantity to use is stated in all
recipes.
Bread Improver has a flour-like texture and can be
purchased through health food shops and most
supermarkets.

22
Handy hints to a better loaf.
Automatic Fruit & Nut Dispenser ingredients to fall outside pan). Close lid and allow
baking to continue.
Ensure that the Fruit & Nut Dispenser is closed
prior to baking. Note: This step needs to be done quickly to prevent
bread from sinking.
Freshness
Ensure all ingredients are fresh and used before
Crust colour
the specified use-by date. It is normal for the top of the bread to be lighter
in colour than the sides. Different combinations of
Unlike bread purchased at the Supermaket, there
ingredients can encourage or discourage browning.
are no preservatives in the bread made in your
If you would like the top crust to be slightly darker,
Quantum SmartBake, therefore the bread will not
select the Bake program setting and cook until
keep as long.
desired colour is achieved.
Avoid using perishable ingredients such as milk,
yogurt, eggs or cheese, with the Time Delay Baking at high altitudes
function. At high altitudes above 900 meters, dough rises
Store dry ingredients in airtight containers, to faster. Therefore, when baking at high altitudes
prevent drying out. some experimentation is required. Follow the
suggested guidelines. Use one suggestion at
Slicing bread a time and remember to write down which
For best results, wait at least 15 minutes before suggestion works best for you.
slicing, as the bread needs time to cool. Suggestions:
We recommend using the Sunbeam Bread Slicing 1. Reduce the amount of yeast by 25%. This will
Guide which is ideal for slicing loaves from the stop the bread from over-rising.
Quantum SmartBake, as the knife guides provide
2. Increase the salt by 25%. The bread will rise
even slices every time and folds away to a compact
slower and have less of a tendency to sink.
size.
3. Watch your dough as it mixes. Flour stored at
Freezing bread high altitudes tends to be drier. You may have
Prior to freezing your fresh bread, let it cool to add a few tablespoons of water, until the
completely. Once the bread has cooled slice and dough forms a nice ball.
wrap in plastic and use at your convenience.
Removing bread from the bread pan
Like a cake, the bread needs to cool slightly before
removing from the bread pan. Allow the bread to
sit in the pan for approximately 10 minutes before
removing.
Toppings
Ingredients such as herbs, sesame seeds and
chopped bacon can be added to the top of the
bread during the baking stage. See page 73 for
more information.
Open the lid of your Quantum SmartBake, gently
brush the top of the loaf with a little milk or egg
yolk and sprinkle with topping. (Do not allow Sunbeam Bread Slicing Guide - BM0500

23
Care and Cleaning.
Before cleaning the Quantum SmartBake, unplug Do not be concerned if the non-stick coating wears
it from the power outlet and allow it to cool off or changes colour over time. This is a result
completely. of steam, moisture, food acids, mixing of various
ingredients and normal wear and tear. This is in no
To clean the exterior way harmful and does not affect the performance
Wipe exterior with a slightly dampened cloth and of your Quantum SmartBake.
polish with a soft dry cloth.
Do not wash any part of your breadmaker in a
Do not use metal scourers or abrasives as this may dishwasher.
scratch the exterior surface.
Do not immerse the Quantum SmartBake in water.
To clean the non-stick baking pan Remove and clean lid
Wipe baking pan and kneading blade with a damp
To remove lid, raise the lid to approximately a 45°
cloth and dry thoroughly. Do not use any harsh
position and simply slide the lid toward you.
abrasives or strong household cleaners as these
may damage the non-stick surface. Wipe interior and exterior of lid with a damp cloth
and dry thoroughly before replacing lid.
Avoid immersing the bread pan in water. However
if necessary, gently wash bread pan in warm soapy Storage
water using a soft cloth. Make sure the Quantum SmartBake is completely
Note: Your kneading blade has been fixed cool and dry before storing.
permanently to your baking pan. Store your Quantum SmartBake with the
lid closed and do not place heavy objects
Caring for your non-stick baking pan. on top of the lid.
Do not use metal utensils to remove ingredients or
bread, as they may damage the non-stick coating.

24
Help Guide
Should your require any further assistance on using 3. For any further concerns contact our Sunbeam
your breadmaker, please follow these simple steps. Appliance Service Centres listed in the adjoining
1. Consult Troubleshooting tips on pages 77 and/ booklet.
or Questions & Answers on page 79.
2. To answer any further questions you
may, call us toll free (Aust) 1800 025 059,
(NZ) 0800 505 570.

Sunbeam is a registered trademark. ‘Quantum’ and © Copyright. SUNBEAM CORPORATION LIMITED 2000.
‘SmartBake’ are trademarks of the Sunbeam Corporation. (INCORPORATED IN N.S.W.) A.C.N. 000 006 771
Made in China. Due to minor changes in design or For more information or advice on any Sunbeam appliance,
otherwise, the product may differ from the one shown contact the Sunbeam Consumer Service Line on
in this leaflet. Approved by the appropriate Electrical 1800 025 059. (Australia only). New Zealand - contact
Regulatory Authorities. Backed by Sunbeam‘s 12 Month the Sunbeam Office in Auckland on 09 309 9747.
Replacement Guarantee and National Service Network.

25
Recipes

Important Note:
Recipes may vary depending on the moisture content of the
ingredients and may need to be adjusted, e.g. the weight of the
flour changes when it has absorbed moisture from the air. Please
feel free to experiment with slight variations to our recipes to get
a better result. Always record the amounts you try so that you can
adjust the recipe to your own liking.
You may find inconsistencies in the taste, texture and appearance
of the bread you bake in your Quantum SmartBake. This is quite
normal, and is normally due to the ingredients being used. To avoid
disappointment, please read our list of recommended ingredients
on page 22 before attempting any of the recipes provided in this
Instruction Book.

26
Breadmix Recipes.
A breadmix will usually contain all the necessary ingredients such as flour, sugar, salt, etc. to make a loaf
of bread.
There are a variety of breadmixes available. It is important to refer to the packaging directions before
use, as the recipes and ingredients may vary.
Some breadmixes may require the use of a Bread Improver. If the centre of the baked bread is collapsing,
the addition of bread improver is likely to be needed.
Start off by adding 1/2 teaspoon of bread improver and adjust if necessary. Because flour properties can
alter on a seasonal basis, you may need to experiment with measurements to obtain optimum results.
For further information on bread mixes, we suggest you contact the bread mix manufacturer.
White breadmix recipes (Menu Setting - Basic 1)
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (1) BASIC.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.

Defiance™ 750g 1.0kg 1.25kg


Water 290ml 315ml 340ml
Breadmix - White 520g 600g 680g
Yeast (Tandaco) 1
1 / 4 teaspoons 1
1 / 4 teaspoons 1
1 / 2 teaspoons

Kitchen Collection™ 750g 1.0kg 1.25kg


Water 310ml 440ml 500ml
Breadmix - White 500g 750g 850g
Yeast (Kitchen Collection Sachet) 1 1/ 4 teaspoons 1 1/ 4 teaspoons 1 1/ 4 teaspoons

Simply No Knead™ 750g 1.0kg 1.25kg


Water 335ml 500ml 535ml
Oil 10ml 15ml 15ml
Breadmix - White 500g 750g 800g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 2 1/ 4 teaspoons

White Wings™ 750g 1.0kg 1.25kg


Water 310ml 340ml 340ml
Breadmix - White 500g 600g 700g
Yeast (White Wings Sachet) 1 1/ 4 teaspoons 1 1/ 4 teaspoons 1 1/ 2 teaspoons

27
Breadmix Recipes - cont.
Lowan™ 750g 1.0kg 1.25kg
Water - 320ml 460ml
Breadmix - White - 500g 700g
Yeast (Lowan Sachet) - 2 teaspoons 2 teaspoons

Laucke™ 750g 1.0kg 1.25kg


Water 385ml 460ml 550ml
Breadmix - White 560g 720g 840g
Yeast (Laucke Sachet) 1
1 / 2 teaspoons 3
1 / 4 teaspoons 3
1 / 4 teaspoons

Wholemeal breadmix recipes (Menu Setting - Wheat 4)


Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (4) WHEAT.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.

Defiance™ 750g 1.0kg 1.25kg


Water 300ml 325ml 350ml
Breadmix - Grain & Wholemeal 500g 600g 680g
Yeast (Tandaco) 1 teaspoon 1
1 / 4 teaspoons 1
1 / 2 teaspoons

Kitchen Collection™ 750g 1.0kg 1.25kg


Water 350ml 420ml 490ml
Breadmix - Whole Grain 500g 600g 700g
Yeast (Kitchen Collection Sachet) 2 teaspoons 2 1/ 4 teaspoons 2 1/ 4 teaspoons

Simply No Knead™ 750g 1.0kg 1.25kg


Water 335ml 500ml 530ml
Oil 10ml 10ml 10ml
Breadmix - Geneva 500g 750g 800g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 2 1/ 4 teaspoons

Laucke™ 750g 1.0kg 1.25kg


Water 350ml 400ml -
Breadmix - German Grain 525g 610g -
Yeast (Laucke Sachet) 1 1/ 4 teaspoons 1 1/ 2 teaspoons -

28
1.5kg Breadmix Recipes.
In your Quantum SmartBake you can bake 4 horizontal loaf sizes including a 1.5kg loaf.
Note: There are only three actual loaf size settings on the Quantum SmartBake. To bake a 1.5kg loaf
simply select the 1.25kg setting and place the necessary amounts of ingredients into the baking pan.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (1) BASIC.
4. Select CRUST Colour.
5. Select the 1.25kg Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.

Defiance™
365ml, Water
740g, Breadmix - White
2 teaspoons, Tandaco yeast

Kitchen Collection™
510ml, Water
800g, Breadmix - White
2 1/4 teaspoons, Kitchen Collection yeast sachet

Lowan
510ml, Water
800g, Breadmix - White
2 1/4 teaspoons, Lowan Sachet yeast

29
Basic Breads.
White Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (1) BASIC.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking.

Traditional White Loaf 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

Milk Bread 750g 1.0kg 1.25kg


Milk 375ml 410ml 450ml
Margarine 11/ 2 tablespoons 11/ 2 tablespoons 2 tablespoons
Salt 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Sugar 3 tablespoon 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 560g (31/ 2) 680g (4) 760g (41/ 2)
Yeast 11/ 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

30
Basic Breads - cont.
Wholemeal Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3 Press the MENU button to program (4) WHEAT.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Note: If using the (2) TURBO program setting, additional baking time may be required.
If so, simply select (10) BAKE to continue baking.

Wholemeal Bread 750g 1.0kg 1.25kg


Water 320ml 420ml 520ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Brown Sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal Plain Flour 540g (31/ 3) 700g (41/ 3) 860g (51/ 3)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

Multigrain 750g 1.0kg 1.25kg


Water 370ml 470ml 570ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Grain Mix 1/ cup 3/ cup 1 cup
2 4
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Brown Sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim Milk Powder 2 tablespoons 3 tablespoons 4 tablespoons
Plain flour 320g (2) 320g (2) 440g (22/ 3)
Wholemeal plain flour 220g (11/ 3) 380g (21/ 3) 540g (31/ 3)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

31
White Bread Varieties.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (1) BASIC.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking.

Pumpkin Bread 750g 1.0kg 1.25kg


Water 300ml 400ml 500ml
Butter 1 tablespoon 2 tablespoons 3 tablespoons
Mashed / cooked pumpkin 1/ cup 1/ cup 3/ cup
4 2 4
All spice, ground 1 teaspoon 1 teaspoon 11/ 2 teaspoons
Nutmeg, ground 2 teaspoons 2 teaspoons 3 teaspoons
Salt 1 teaspoon 1
1 / 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 520g (31/ 4) 600g (33/ 4) 680g (41/ 4)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

32
White Bread Varieties - cont.
Beetroot & Rosemary Bread 750g 1.0kg 1.25kg
Canned beetroot, drained/chopped 1/ cup 3/ cup 1 cup
2 4
Beetroot juice 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Rosemary, dried 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt `11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1
1 / 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

Cornbread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Cornmeal (polenta) 1/ cup 1/ cup 2/ cup
3 2 3
Sugar 1 tablespoon 11/2 tablespoons 2 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Flour 560 (31/ 2) 640 (4) 720 (41/ 2)
Yeast 1
1 / 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Canned corn kernals drained 80g (1/ 2 cup) 120g (3/ 4) 160g (1)
Thyme, dried 1 teaspoon 1 teaspoon 11/ 2 teaspoons

33
White Bread Varieties - cont.
Wheat & Sunflower Bread 750g 1.0kg 1.25kg
Water 250ml 325ml 400ml
Margarine 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Honey 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Skim milk powder 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Fine cracked wheat 1/ cup 1/ cup 1/ cup
3 3 2
Plain flour 440g (23/ 4) 520g (31/ 4) 600g (33/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Sunflower seeds 1/ cup 1/ cup 1/ cup
3 3 2

Herbie Cheese Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Mozzarella, grated 1/ cup 1/ cup 3/ cup
2 2 4
Mixed herbs 1 teaspoon 11/ 2 teaspoons 2 teaspoons

Pesto Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Olive oil 2 tablespoons 21/ 2 tablespoons 3 tablespoons
Garlic, crushed 1 clove 1 clove 1 clove
Basil; fresh and chopped 1/ cup 1/ cup 3/ cup
2 2 4
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Roasted pine nuts 1/ cup 1/ cup 3/ cup
2 2 4

34
White Bread Varieties - cont.
Sour Cream & Chilli Bread 750g 1.0kg 1.25kg
Water 80ml 125ml 200ml
Sour cream 1/ cup 3/ cup 1 cup
2 4
Chilli powder 1 teaspoon 1
1 / 2 teaspoons 2 teaspoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Brown sugar 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 440g (23/ 4) 520g (31/ 4) 720g (41/ 2)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

Garlic & Herb Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Garlic, crushed 2 cloves 2 cloves 3 cloves
Dried mixed herbs 2 teaspoons 2 teaspoons 3 teaspoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/2 teaspoons 11/2 teaspoons 2 teaspoons

Tomato & Basil Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Basil, fresh and chopped 1 tablespoon 2 tablespoons 3 tablespoons
Tomato paste 1 tablespoon 1
1 / 2 tablespoons 2 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

35
White Bread Varieties - cont.
Italian Herb Bread 750g 1.0kg 1.25kg
Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Basil, dried 1 teaspoon 1 teaspoon 2 teaspoons
Rosemary, dried 1/ teaspoon 1/ teaspoon 1 teaspoon
2 2
Thyme, dried 1/ teaspoon 1/ teaspoon 1 teaspoon
2 2
Salt 1/ teaspoons 2 teaspoons 21/ 2 teaspoons
2
Sugar 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

Rosemary & Olive Oil Bread 750g 1.0kg 1.25kg


Water 265ml 340ml 415ml
Olive oil 50ml 75ml 100ml
Rosemary, dried or fresh 1 teaspoon 2 teaspoons 3 teaspoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

Olive & Sundried Tomato Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Sundried Tomato, drained and chopped 2 tablespoons 3 tablespoons 4 tablespoons
Olives, drained, seeded and chopped 2 tablespoons 21/ 2 tablespoons 3 tablespoons

36
White Bread Varieties - cont.
Orange & Thyme Bread 750g 1.0kg 1.25kg
Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Thyme, dried 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Orange zest, grated 1
1 / 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1
1 / 2 tablespoons 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

Onion Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Onion, chopped 3/ cup 3/ cup 1 cup
4 4
Salt 11/ 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (41/ 4)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

Cumin & Coconut 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Cumin, ground 2 teaspoons 2 teaspoons 3 teaspoons
Corriander, ground 1 teaspoon 1 teaspoon 11/ 2 teaspoons
Salt 1/ teaspoons 2 teaspoons 21/ 2 teaspoons
2
Sugar 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Coconut milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Coconut, toasted 1/ cup 1/ cup 1/ cup
4 3 2

37
White Bread Varieties - cont.
Salami Cheese Bread 750g 1.0kg 1.25kg
Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Oregano, dried 1/ teaspoon 1 teaspoon 11/ 2 teaspoons
2
Salami, chopped 2/ cup 2/ cup 1 cup
3 3
Mozarella cheese, grated 1/ cup 1/ cup 1/ cup
3 3 2
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

Lemon Poppyseed Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Lemon zest, grated 2 tablespoons 21/ 2 tablespoons 3 tablespoons
Poppyseed 2 tablespoons 3 tablespoons 4 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

Beer & Bacon Bread 750g 1.0kg 1.25kg


Flat Beer 140ml 200ml 260ml
Water 180ml 215ml 250ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Bacon, cooked and diced 1/ cup 1/ cup 2/ cup
3 2 3
Mustard 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Onions, chopped 1/ cup 3/ cup 1 cup
2 4
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 11/ 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

38
Wheat Bread Varieties.
All WHEAT cycles begin with a 30 minute pre-heat of ingredients. No blade movement occurs during this
step.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (4) WHEAT.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Note: If using the (2) TURBO setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking

Sunflower & Oatmeal Bread 750g 1.0kg 1.25kg


Water 275ml 375ml 475ml
Margarine 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Salt 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Honey 1 tablespoon 2 tablespoons 3 tablespoons
Milk powder 1 tablespoon 1
1 / 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 400g (21/ 2) 480g (3)
Wholewheat flour 160g (1) 200g (11/ 4) 240g (11/ 2)
Oatmeal 1/ cup 1/ cup 3/ cup
3 2 4
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 1
1 / 2 teaspoons
Fruit & Nut Dispenser
Sunflower seeds 1/ cup 1/ cup 1/ cup
4 3 2

Crunchy Wheat & Honey 750g 1.0kg 1.25kg


Water 320ml 420ml 520ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Almonds, slivered 1/ cup 1/ cup 3/ cup
2 2 4
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Honey 3 tablespoons 31/ 2 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 540g (31/ 2) 700g (41/ 3) 860g (51/ 3)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

39
Wheat Bread Varieties - cont.
Wholemeal Raisin/Nut 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Brown sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 540g (31/ 2) 700g (41/ 3) 860g (51/ 3)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Raisins 1/ cup 1/ cup 2/ cup
2 2 3
Walnuts, chopped 1/ cup 1/ cup 1/ cup
4 4 3

Soy & Linseed Bread 750g 1.0kg 1.25kg


Water 370ml 470ml 570ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Linseed meal 2 tablespoons 3 tablespoons 4 tablespoons
Soy grits 3 tablespoons 3 tablespoons 3 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Brown sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 320g (2) 320g (2) 370g (21/ 3)
Plain flour 220g (11/ 3) 380g (21/ 3) 510g (3)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

Rye Bread 750g 1.0kg 1.25kg


Water 300ml 400ml 500ml
Margarine 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Molases 2 tablespoons 21/ 2 tablespoons 3 tablespoons
Carraway seeds 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Milk powder 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 400g (31/ 2) 480g (4) 560g (41/ 2)
Rye flour 160g (1) 160g (1) 200g (11/ 4)
Yeast 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons

40
Wheat Bread Varieties - cont.
Museli Bread 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Brown sugar 1
1 / 2 tablespoons 2 tablespoons 1
2 / 2 tablespoons
Skim milk powder 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal flour 220g (11/ 3) 300g (12/ 3) 300g (12/ 3)
Plain flour 320g (2) 400g (21/ 2) 560g (31/ 2)
Yeast 11/ 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons
Fruit & Nut Dispenser
Muesli, toasted 1/ cup 3/ cup 1 cup
2 4

Russian Blackbread 750g 1.0kg 1.25kg


Water 300ml 375ml 450ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Fennel seeds 1 teaspoon 1 teaspoon 11/ 2 teaspoons
Molasses 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1 teaspoon 1 teaspoon 11/ 2 teaspoons
Instant coffee powder 1 teaspoon 2 teaspoons 3 teaspoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Rye bread 120g (3/ 4) 160g (1) 200g (11/ 4)
Wholemeal 120g (3/ 4) 160g (1) 200g (11/ 4)
Plain flour 200g (11/ 4) 240g (11/ 2) 280g (13/ 4)
Yeast 1 teaspoon 1 teaspoon 11/ 2 teaspoons

Orange Caraway Bread 750g 1.0kg 1.25kg


Water 320ml 420ml 520ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Brown sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Orange zest, grated 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Caraway seeds 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal flour 540g (31/ 3) 700g (41/ 3) 860g (51/ 3)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

41
Wheat Bread Varieties - cont.
Multigrain Bread 750g 1.0kg 1.25kg
Water 370ml 470ml 570ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Grain mix 1/ cup 3/ cup 1 cup
2 4
Salt 1 teaspoon 1
1 / 2 teaspoons 2 teaspoons
Brown sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 380g (21/ 3) 540g (31/ 3)
Wholemeal flour 220g (11/ 3) 380g (21/ 3) 440g (22/ 3)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

Pumpernickle Bread 750g 1.0kg 1.25kg


Water 320ml 420ml 520ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Cocoa 2 tablespoons 21/ 2 tablespoons 3 tablespoons
Treacle 1/ cup 1/ cup 2/ cup
3 2 3
Salt 1 teaspoon 11/2 teaspoons 2 teaspoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Rye flour 120g (3/ 4) 160g (1) 200g (11/ 4)
Wholemeal flour 420g (22/ 3) 540g (31/ 3) 660g (4)
Yeast 1
1 / 2 teaspoons 1
1 / 2 teaspoons 2 teaspoons

Wholemeal Carrot Bread 750g 1.0kg 1.25kg


Water 300ml 375ml 450ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Carrot, peeled and grated 1/ cup 2/ cup 1 cup
3 3
Nutmeg, ground 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Brown sugar 2 tablespoons 21/ 2 tablespoons 3 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Skim milk powder 1 tablespoon 1
1 / 2 tablespoons 2 tablespoons
Wholemeal plain flour 240g (11/ 2) 320g (2) 400g (21/ 2)
Plain flour 200g (11/ 4) 240g (11/ 2) 280g (13/ 4)
Yeast 1 teaspoon 1 teaspoon 1
1 / 2 teaspoons

42
Wheat Bread Varieties - cont.
Potato & Peppercorn 750g 1.0kg 1.25kg
Water 320ml 420ml 520ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Instant potato flakes 3 tablespoons 4 tablespoons 5 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 380g (21/ 3) 540g (31/ 3) 540g (31/ 3)
Plain flour 160g (1) 160g (1) 320g (2)
Yeast 1 teaspoon 1 teaspoon 1
1 / 2 teaspoons
Fruit & Nut Dispenser
Green peppercorns, drained 2 tablespoons 2 tablespoons 3 tablespoons

43
Gluten Free Breads.
We understand the importance of a staple food such as bread in a Coeliac’s diet.
Realising that there have been breadmakers on the market that do not deliver
a suitable Gluten Free loaf, our objective, with the help of the Coeliac Society of
Australia, was to develop a recipe that produced a real result.
So all you have to do is simply add the ingredients, press a button and leave the
rest up to the Quantum SmartBake.
Baking a successful Gluten Free loaf takes practice and a better understanding of the different ingredients.
In order to help you along the path to a perfect Gluten Free loaf we have included
some handy hints and ingredient information that you should read before attempting to bake your
Gluten Free loaf.
Handy Hints
• For optimum results carefully follow the instructions for each recipe.
• All the our Gluten Free recipes can be frozen and will keep well.
• To ensure that all the ingredients have combined sufficiently, you may need to assist the kneading
cycle. When baking your first few loaves you should inspect the dough texture approximately 5
minutes into the knead. If there is any unmixed dry ingredients use a plastic spatula and scrape down
the sides of the baking pan, and mix in the same direction as the blade is rotating.
• Do not use the Time Delay setting when making Gluten Free bread as some ingredients are perishable
and may spoil.
• Allow the bread to cool completely before slicing.
• It is normal for Gluten Free bread to be heavy and slightly dense in texture. These breads should be
at least 10-12cm in height and rich in flavour. For a lighter loaf you may reduce the salt quantity
to 1/2 teaspoon.
• Weigh all ingredients, including water for best results.
• Use metric measures for all dry ingredients.
• When using vinegar never use malt vinegar.
• Remove the baking pan from the baking chamber immediately after the bake cycle is completed.
Never leave in for the Keep Warm function.
• Leave bread in the baking pan for approximately 7 minutes before removing onto a cooling rack.
• If you would like any further information on baking Gluten Free bread we advise that you contact the
Coeliac Society in your state.
Flours
• A blend of flours will give a better result and assist in browning.
• When using only rice flour you will get a pale crust on top, regardless of the cooking time.
• Both fine and course white rice flour works well.
• If using rice flour only you find your bread will go stale quicker when compared to using a blend of
flours. The addition of oil will help keep the bread fresh for longer.

44
Gluten Free Breads - cont.
Consistency
• The dough should resemble a thick cake mix. Check 10-15 minutes into kneading and if the
consistency is too thick add a little water - 1 tablespoon at a time.
• Environmental factors can have a large effect on the consistency of the dough. A change in atmospheric
conditions can affect the reaction of the yeast. For example if baking bread on a wet, humid day, you
may need to reduce the water by 10-20mls to achieve the desired consistency for the dough.
Gluten Free Rice Bread
500mls of warm water 2 teaspoons Yeast
3 x 60g eggs 11/3 teaspoons salt
1/ cup canola or olive oil
3
1 teaspoon white vinegar (never malt)
1 cup brown rice flour
2 cups white rice flour
1 cup cornflour or Arrowroot
1 tablespoon Xanthan Gum
2 tablespoons sugar
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (3) GLUTEN FREE/YEAST FREE.
4. Select a Dark CRUST Colour.
5. Select a 1.25kg Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.

45
Gluten Free Breads - cont.
Gluten Free Grain Bread
490-500mls warm water 1 cup arrowroot
3 x 60g eggs 3 tablespoons grain*
1/ cup oil 1 tablespoon Xanthan Gum
2
1 teaspoon vinegar 2 tablespoons sugar
1/ cup brown rice flour 11/2 teaspoons salt
2
1/ cup besan (chick pea) 2 teaspoons yeast
2
2 cups white rice flour
*Mix of grain to use: sesame, poppy, sunflour seeds, soy grit, pepitas (pumpkin seeds),
linseed meal and course polenta.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (3) GLUTEN FREE / YEAST FREE.
4. Select a Dark CRUST Colour.
5. Select a 1.0kg Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Gluten Free Rice & Besan Bread
470mls water 2 cups white rice flour
3 x 60g eggs 1 cup arrowroot
1/ cup oil 1 tablespoon Xanthan Gum
3
1 teaspoon vinegar 2 tablespoons sugar
1/ cup brown rice flour 11/2 teaspoons salt
2
1/ cup besan (chick pea) 2 teaspoons yeast
2
Variation: 1/2 cup grated cheese can be added after arrowroot.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (3) GLUTEN FREE / YEAST FREE.
4. Select a Dark CRUST Colour.
5. Select a 1.0kg Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.

46
Gluten Free Breads - cont.
Gluten Free Fruit Loaf
470mls water 1 tablespoon Xanthan Gum
3 x 60g eggs 1 tablespoon white sugar
1/ cup oil 3 tablespoons brown sugar
3
1 teaspoon vinegar 11/2 teaspoons salt
1/ cup brown rice flour 1 teaspoon cinnamon
2
1/ cup besan or soy flour 2 teaspoons yeast
2
2 cups white rice flour
1 cup arrowroot
Fruit: Fill the Fruit & Nut dispenser with mixed fruit; sultanas, currants, raisins, chopped apricots, apple,
pear, prunes, dates, figs. Make sure you use dried fruit.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (3) GLUTEN FREE/YEAST FREE.
4. Select a Dark CRUST Colour.
5. Select a 1.25kg Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Gluten Free Bread Rolls (great for kids lunches)
You may use any of the listed Gluten Free recipes.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (12) PIZZA DOUGH.
4. Upon completion of this setting, remove the baking pan and place the dough evenly in 12 medium
greased muffin cups.
5. Using a wet fork and cold water, level of the tops.
NOTE: Toppings can be placed on the rolls at this stage - grated cheese, cinamon sugar or crushed nuts
for fruit rolls.
6. Bake in a pre-heated oven (190°C) for 10-12 minutes or until golden brown.

47
Gluten Free Breads - cont.
Recommended Programming options
There are many factors that can influence the success of your Gluten-Free loaf such as quality of
ingredients and environment conditions - altitude, humidity and temperature.
We recommend experimenting with the programability of this bread maker - particularly for Gluten Free
recipes. See page 18 for more details.
One suggestion that we have tested in different regions of Australia is to extend the second Kneading
stage (Knead 2).
Steps to modifying Knead 2:
1. Press Menu button to select the Gluten Free setting (MENU 3).
2. Select a Dark CRUST colour and 1.25kg Loaf SIZE.
3. Hold the MODFIY button down for 2 seconds until you hear a beep. The BOOK icon ( ) will show
on the LCD window and the first stage of the bread making cycle - PREHEAT ( ) - will flash.
4. Press the MODIFY button twice to progress to the second Knead (Knead 2).
On the Knead section ( ) of the Baking Progress Monitor the second rectangle will be blacked out
( ). The time on the display will read: ‘15’ minutes.5. Increase this time with the + (▲) button
so as to read ‘30’.
6. Continue to press the MENU button through to the end of the recipe. You will hear a double beep and
the BOOK icon ( ) will flash.
7. Press the SAVE button and the BOOK icon ( ) will stop flashing and the machine will beep 3 times.
8. Press START.
This new recipe has now been saved as ‘3’ in the ‘Favourite Recipe’. To retreive this recipe for future use
see page 20.
Note: Please refer to the Time Cycle Chart on page 74 to gain a greater understanding of the different
timings for each stage of the bread making process.

48
Yeast Free Breads.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (3) GLUTEN FREE/YEAST FREE.
4. Select a Light CRUST Colour and a 1.0kg Loaf SIZE.
5. Press the MODIFY button and hold for 2 seconds.
6. Press the MODIFY button 5 times, until the Baking Progress Monitor is flashing on the
Raising stage ( ). Using the DELAY/ADJUST (+/-) button, set the time to “0:00” minutes.
Repeat this step for all of the raising stages.
7. Press the MODIFY button, the Baking Progress Monitor should be flashing on the Baking stage. Use
the DELAY/ADJUST (+/-) button to increase the bake time to 80 minutes
8. Press MODIFY twice and press “START”.
Note: These breads will normally be more unevenly textured than standard bread. We recommend you
use good quality flour, like Defiance, Greens or White Wings. Do not use generic brands of flour they are
more likely to give inconsistent results.
Tip: We recommend you save this to your favourites recipes (see page ?? for more information).
Important:
• If the bread is still dough like at the end of the cycle or you would like your bread cooked for a longer
time, simply select the bake function to continue cooking.
• You may need to wait 10-15 minutes for the machine to cool down before you select the bake
program.
• You can stop the bake process at any time by pressing the CANCEL button for 2 seconds, or extend the
baking time by using the MODIFY key.

Lemon and Honey Bread Date & Walnut Bread


3 tablespoons oil 3 1/ 2 tablespoons oil
3 eggs 3 eggs,
220ml buttermilk 220ml buttermilk
1/ cup honey 1/ teaspoon salt
4 4
1/ teaspoon salt 1/ cup brown sugar
4 4
1 tablespoon grated lemon zest 400g (21/ 2) self raising flour
3/4 cup Mashed Banana Fruit & Nut Dispenser
1/ cup chopped dates
600g (3 3/4 cups) self raising flour 4
1/ cup chopped walnuts
4

49
Yeast Free Breads - cont.
Savoury Yeast Free Olive & Onion Bread
3 tablespoons oil 3 tablespoons oil
3 eggs, 220ml milk 3 eggs
1/ teaspoon salt 220ml milk
4
2 tablespoons sugar 1/ teaspoon salt
4
1/ cup mixed grain 2 tablespoons sugar
2
600g (3 3/4 cups) self raising flour 600g (3 3/4 cups) self raising flour
Fruit & Nut Dispenser
Capsicum & Cheese Bread 1/ cup chopped onion
4
3 1/2 tablespoons oil 2 tablespoons chopped olives
3 eggs, 220ml buttermilk
1/ teaspoon parmasen
4
Banana & Pecan
1/ teaspoon salt 3 tablespoons oil
4
1/ tablespoon sugar 3 eggs
2
600g (3 3/4 cups) self raising flour 220ml milk
1/ teaspoon salt
Fruit & Nut Dispenser 4
1/ cup red capsicum, chopped 3 tablespoons sugar
3
3/ cup Mashed Banana
4
600g (3 3/4 cups) self raising flour
Fruit & Nut Dispenser
1/ cup chopped Pecans
3

50
Sweet Breads.
For optimum results, always select the Light Crust Colour to prevent the crust from burning.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (5) SWEET.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Do not use Time Delay Setting when baking the Sweet breads as the ingredients will spoil.
Note: If using the (2) TURBO setting, additional baking time may be required. If so, simply
select (10) BAKE to continue baking.

Old Fashioned Oat 750g 1.0kg 1.25kg


Water 270ml 400ml 525ml
Margarine 2 tablespoons 3 tablespoons 4 tablespoons
Rolled Oats 1/ cup 3/ cup 1 cup
2 4
Salt 1
1 / 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Honey 1/ cup 1/ cup 1/ cup
4 2 2
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons

Cinnamon / Raisin Bread 750g 1.0kg 1.25kg


Water 250ml 375ml 500ml
Cinnamon, ground 2 teaspoons 2 teaspoons 3 teaspoons
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Brown sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons
Fruit & Nut Dispenser
Sultanas or Raisins 1/ cup 3/ cup 3/ cup
2 4 4

51
Sweet Breads - cont.
Chocolate Bread 750g 1.0kg 1.25kg
Water 250ml 325ml 420ml
Margarine 2 tablespoons 2 tablespoons 3 tablespoons
Cocoa 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Salt 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 520g (31/ 4) 560g (31/ 2)
Yeast 2 teaspoons 2 teaspoons 3 teaspoons
Fruit & Nut Dispenser
Chocolate chips 3/ cup 1 cup 1 cup
4

Banana Macadamia 750g 1.0kg 1.25kg


Water 125ml 200ml 275ml
Margarine 2 tablespoons 2 tablespoons 3 tablespoons
Banana, mashed 3/ cup 3/ cup 1 cup
4 4
Egg 1x 60g 1x60g 1x60g
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Sugar 3 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 520g (31/ 4) 600g (33/ 4) 680g (41/ 4)
Yeast 2 teaspoons 2 teaspoons 3 teaspoons
Fruit & Nut Dispenser
Macadamia nuts, roughly chopped 1/ cup 3/ cup 1 cup
2 4

Apple Spice Bread 750g 1.0kg 1.25kg


Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Cinnamon, ground 2 teaspoons 21/ 2 teaspoons 3 teaspoons
Clove, ground 1/ teaspoon 1/ teaspoon 1/ teaspoon
2 2 2
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Brown sugar 2 tablespoons 21/ 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 680g (41/ 4) 880g (51/ 2)
Yeast 2 teaspoons 2 teaspoons 21/2 teaspoons
Fruit & Nut Dispenser
Dried Apples, chopped 1/ cup 2/ cup 1 cup
3 3

52
Sweet Breads - cont.
Pina Colada Bread 750g 1.0kg 1.25kg
Water 225ml 290ml 360ml
Rum 1 tablespoon 2 tablespoons 3 tablespoons
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Pineapple, crushed and drained 2/ cup 3/ cup 1 cup
3 4
Salt 11/ 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons
Sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoon 1
1 / 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Fruit & Nut Dispenser
Roast coconut 1/ cup 3/ cup 1 cup
2 4

Apricot Bread 750g 1.0kg 1.25kg


Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Nutmeg, ground 2 teaspoons 21/ 2 teaspoons 3 teaspoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Brown sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoon 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 680g (41/ 4) 880g (51/ 2)
Yeast 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Fruit & Nut Dispenser
Dried apricots, chopped 2/ cup 3/ cup 1 cup
3 4

Coconut & Cherry Loaf 750g 1.0kg 1.25kg


Water 240ml 320ml 400ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Honey 3 tablespoons 1/ cup 4 tablespoons
4
Canned cherries, chopped 2/ cup 3/ cup 1 cup
3 4
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholewheat flour 240g (11/ 2) 320g (2) 400g (21/ 2)
Plain flour 240g (11/ 2) 320g (2) 400g (21/ 2)
Yeast 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Fruit & Nut Dispenser
Coconut, toasted 1/ cup 3/ cup 1 cup
2 4

53
Sweet Breads - cont.
Mixed Fruit Bread 750g 1.0kg 1.25kg
Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Clove, ground 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Nutmeg, ground 2 teaspoons 21/2 teaspoons 3 teaspoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Brown sugar 2 tablespoons 2 tablespoons 3 tablespoons
Skim milk powder 1 tablespoons 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 680g (41/ 4) 880g (51/ 2)
Yeast 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Fruit & Nut Dispenser
Mixed dried fruit 1/ cup 2/ cup 1 cup
3 3

Maple Walnut Bread 750g 1.0kg 1.25kg


Water 140ml 220ml 300ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Maple syrup 1/ cup 1/ cup 1/ cup
4 2 2
Skim milk powder 1 tablespoons 11/ 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 240g (11/ 2) 320g (2) 400g (21/ 2)
Wholewheat flour 240g (11/ 2) 320g (2) 400g (21/ 2)
Yeast 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Fruit & Nut Dispenser
Walnuts, chopped 1/ cup 2/ cup 1 cup
3 3

Fig & Golden Syrup Loaf 750g 1.0kg 1.25kg


Water 270ml 400ml 525ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Ginger, ground 1/ teaspoon 1 teaspoon 11/ 2 teaspoons
2
Golden syrup 1/ cup 1/ cup 1/ cup
4 2 2
Skim milk powder 1 tablespoons 1
1 / 2 tablespoons 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons
Fruit & Nut Dispenser
Dry figs, chopped 1/ cup 3/ cup 1 cup
2 4

54
Sweet Breads - cont.
Gingerbread 750g 1.0kg 1.25kg
Water 250ml 375ml 500ml
Margarine 1 tablespoon 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Golden syrup 1/ cup 1/ cup 1/ cup
4 4 3
Ginger, ground 2 teaspoons 21/ 2 teaspoons 3 teaspoons
All spice, ground 1/ teaspoon 1/ teaspoon 1 teaspoon
2 2
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 640g (4) 800g (5)
Yeast 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons
Fruit & Nut Dispenser
Sultanas 1/ cup 1/ cup 1/ cup
4 4 2
Almonds, slivered 1/ cup 1/ cup 1/ cup
4 4 4

Date & Expresso Loaf 750g 1.0kg 1.25kg


Boiling water 275ml 375ml 475ml
Dates, chopped 1/ cup 3/ cup 1 cup
2 4
Coffee & chicory essence 2 tablespoons 3 tablespoons 4 tablespoons

15 MINUTE BREAK

Margarine 2 tablespoons 3 tablespoons 4 tablespoons


Salt 11/ 2 teaspoons 11/ 2 teaspoons 2 teaspoons
Sugar 2 tablespoons 3 tablespoons 4 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 480g (3) 560g (31/ 2) 640g (4)
Yeast 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons

Note: Combine the first 3 ingredients in the bread pan and leave to cool for 15 minutes before
proceeding.

55
Sweet Breads - cont.
Chunky Peanut Bread 750g 1.0kg 1.25kg
Water 270ml 370ml 470ml
Margarine 2 tablespoons 3 tablespoons 4 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Brown sugar 11/ 2 tablespoons 21/ 2 tablespoons 31/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 360g (21/ 4) 400g (21/ 2)
Wholemeal flour 160g (1) 200g (11/ 4) 240g (11/ 2)
Yeast 2 teaspoons 2 teaspoons 21/ 2 teaspoons
Fruit & Nut Dispenser
Roasted peanuts, chopped 1/ cup 3/ cup 1 cup
2 4

56
French Breads.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (6) FRENCH.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Do not use Time Delay Setting when baking the Sourdough Bread as the ingredients will spoil.
Note: If using the (2) TURBO setting, additional baking time may be required. If so, simply
select (10) BAKE to continue baking.

French Bread 750g 1.0kg 1.25kg


Water 290ml 350ml 410ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Salt 1 teaspoon 2 teaspoons 3 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 520g (31/ 4) 680g (41/ 4) 840g (51/ 4)
Yeast 11/ 2 teaspoons 13/ 4 teaspoons 2 teaspoons

Sourdough 750g 1.0kg 1.25kg


Water 220ml 270ml 320ml
Margarine 2 teaspoons 1 tablespoon 11/ 2 tablespoons
Plain yogurt 1/ cup 3/ cup 1 cup
2 4
Lemon juice 2 teaspoons 1 tablespoon 11/ 2 tablespoons
Salt 1 teaspoon 11/ 2 teaspoons 2 teaspoons
Sugar 1 tablespoon 2 tablespoons 3 tablespoons
Bread improver 1 teaspoon 1 teaspoon 11/ 2 teaspoon
Wholemeal plain flour 540g (31/ 3) 700g (41/ 3) 860g (51/ 3)
Yeast 1
1 / 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons

57
Turbo Breads.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (2) TURBO.
4. Select CRUST Colour, Loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Note: The turbo setting has a reduced time for proofing. The turbo setting may be used for any of the
white, wholemeal, sweet or french bread recipes. However the volume will be reduced and the texture
will be denser. Experiment with this feature on your Quantum SmartBake by increasing the yeast by 1/2
teaspoon in standard recipes.Take note of the results so you can reproduce your successes.
It is not recommended that 1.5kg loafs be baked using the TURBO function.

White Rapid Bread 750g 1.0kg 1.25kg


Water 315ml 415ml 515ml
Margarine 1 tablespoons 2 tablespoons 3 tablespoons
Salt 11/ 2 teaspoon 2 teaspoons 21/ 2 teaspoons
Sugar 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Skim milk powder 1 tablespoon 2 tablespoon 3 teaspoon
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 600g (33/ 4) 680g (41/ 4) 760g (43/ 4)
Yeast 2 teaspoons 2 teaspoons 21/ 2 teaspoons

Wholemeal Rapid Bread 750g 1.0kg 1.25kg


Water 320ml 420ml 520ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Salt 11/ 2 teaspoon 2 teaspoons 21/ 2 teaspoons
Brown sugar 1
1 / 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Wholemeal plain flour 540g (31/ 3) 700g (41/ 3) 860g (51/ 3)
Yeast 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons

58
Turbo Breads - cont.
Rapid Multigrain 750g 1.0kg 1.25kg
Water 370ml 470ml 570ml
Margarine 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Grain mix 1/2 cup 3/4 cup 1 cup
Salt 1 teaspoon 1
1 / 2 teaspoons 2 teaspoons
Brown sugar 11/ 2 tablespoons 2 tablespoons 21/ 2 tablespoons
Skim milk powder 2 tablespoons 3 tablespoons 4 tablespoons
Bread improver 1 teaspoon 1 teaspoon 1 teaspoon
Plain flour 320g (2) 320g (2) 440g (2 3/ 4)
Wholemeal plain flour 220g (11/ 3) 380g (21/ 3) 540g (31/ 3)
Yeast 2 teaspoons 2 teaspoons 21/2 teaspoons

TURBO breadmix recipes

Defiance™ - White 750g 1.0kg 1.25kg


Water 300ml 320ml 350ml
Breadmix - White 520g 600g 680g
Yeast (Tandaco) 1
1 / 2teaspoons 3
1 / 4teaspoons 2 teaspoons

Kitchen Collection™ - White 750g 1.0kg 1.25kg


Water 310ml 380ml 450ml
Breadmix- White 500g 700g 900g
Yeast (Kitchen Collection Sachet) 2 teaspoons 2 teaspoons 21/ 2teaspoons

59
Turbo Breads - cont.
Kitchen Collection™ - Wholemeal 750g 1.0kg 1.25kg
Water 350ml 370ml 440ml
Breadmix - wholemeal 500g 600g 800g
Yeast (Kitchen Collection Sachet) 2 teaspoons 2 teaspoons 1
2 / 2 teaspoons

Simply No Knead™ - Tuscany 750g 1.0kg 1.25kg


Water 335ml 375ml 410ml
Oil 2 tablespoons 2 tablespoons 3 tablespoons
Breadmix - Tuscany 500g 600g 700g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 21/ 2 teaspoons

Simply No Knead™ - Geneva 750g 1.0kg 1.25kg


Water 340ml 510ml 540ml
Oil 1 tablespoon 1 tablespoon 11/ 2 tablespoons
Breadmix - Geneva 500g 750g 800g
Yeast (Simply No Knead) 2 teaspoons 2 teaspoons 21/ 2 teaspoons

White Wings™ 750g 1.0kg 1.25kg


Water - - 360ml
Breadmix - White - - 700g
Yeast (White Wings Sachet) - - 11/ 2teaspoons

Laucke™ 750g 1.0kg 1.25kg


Water - - 470ml
Breadmix - White - - 680g
Yeast (Laucke Sachet) - - 13/ 4 teaspoons

60
Cakes.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (7) CAKE.
4. Select a Light CRUST colour and 750g loaf SIZE. Press “START”.
5. Allow to mix for 5-8 minutes, open lid and scrap down the sides of the bread pan with a plastic
spatula. Gently fold the mixture to ensure ingredients are well combined. Close lid and allow cycle to
continue.
Note: Check cake when the 5 minute beeper sounds and add time to the bake cycle as required.
Handy hints for optimum results.
• It is normal for cakes to rise only 1/2 way up the bread pan. The texture should be nice and light.
• Due to the high sugar and fat content in cakes, we suggest you always use the Light crust colour
setting to prevent the side from burning.
• Avoid using double quantities of cake mix, the larger cake will not cook through and be dense in
texture in the breadmaker.
• We recommend the use of packet cake mixes, available from all supermarkets.
• Allow the cake to cool in the bread pan for at least 10 minutes before removing to a cooling rack.
• Loosen the sides with a plastic spatula and gently slide out.
Do not use Time Delay Setting when baking the cakes as the ingredients will spoil.

Apple & Pecan Cake Carrot Cake


2 Apples, peeled and thinly sliced 2 eggs
165g (3/4 cup) sugar 165g (3/4 cup) brown sugar
2 eggs 1/ cup olive oil
2
125g (1/2 cup) butter, melted 1/ cup walnuts chopped
2
3/ cup pecans 1
4 1 /2 cups grated carrot
90g (1/2 cup) self-raising flour 1/ teaspoon cinnamon
2
90g (1/2 cup) plain flour 90g (1/2 cup) self-raising flour
1 teaspoon bicarbonate soda 90g (1/2 cup) plain flour
1 teaspoon cinnamon, ground 1 teaspoon bicarbonate soda
1 teaspoon all spice, ground Suggested Topping:
Suggested Topping: 250g cream cheese
Dust with icing sugar 50g soft butter
or drizzle with melted chocolate.
2 tablespoons lemon juice
125g icing sugar
Whip all ingredients till creamy.

61
Damper.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (8) DAMPER and press “START”.
4. Allow to machine to mix for 5 minutes, open lid and scrap down the sides of the bread pan with a
plastic spatula. Gently fold the mixture to ensure ingredients are well combined. Close lid and allow
cycle to continue.
The damper will be baked in the number of hours indicated.
Note: Sometimes the damper will not be the width of the bread pan. This is normal as the damper will
take its own shape throughout the rising cycle.
Do not use Time Delay Setting when baking damper as the raising agent will be activated too early.
Damper Bacon & Chive Damper
3 cups (480g) self-raising flour 3 cups (480g) self-raising flour
1 teaspoon salt 1 teaspoon salt
20g butter, melted 20g butter, melted
150ml milk 1/ cup bacon, chopped
4
130ml water 2 tablespoons freshly chopped chives
Cheese & Herb Damper 150ml milk
3 cups (480g) self-raising flour 130ml water
1 teaspoon salt Oatmeal & Honey Damper
20g butter, melted 3 cups (480g) self-raising flour
1/ cup mozzarella or parmesan cheese, grated 1 teaspoon salt
4
2 teaspoons mixed dry herbs 20g butter, melted
150ml milk 1/ cup rolled oats
4
130ml water 2 tablespoons honey
Corn & Capsicum Damper 150ml milk
3 cups (480g) self-raising flour 130ml water
1 teaspoon salt Note: You may also use pre-packaged damper
20g butter, melted mixes from your supermarkets. The packaging
1/ cup canned corn kernels, should include directions of use.
4
1/ cup capsicum, chopped
4 Defiance Easy Bake Scone
150ml milk & Damper Mix
130ml water 1 x pack of mix
310ml milk
Defiance Easy Bake Pumpkin
Scone & Damper Mix
1 x pack of mix
310ml milk

62
Jams.
Handy hints for optimum results.
• Use ripe, fresh fruit. Large pieces should be cut into rough shaped small pieces.
• Jam should be chunky and contain pieces of fruit, avoid processing your fruit.
• Do not reduce the amount of sugar specified or use substitutes.
• Pour hot jam into sterilised jars (see notes below), leaving approximately 2cm for the top of the jar.
Seal the jar immediately.
• Label jars. Allow to cool to room temperature before refrigerating.
• Jam Setta is required in all recipes. It contains pectin, a natural setting agent that occurs in fruit,
essential for the gel like quality of jam. Jam Setta can be purchased in most supermarkets in 50g sachets.
• Be very careful when handling hot jam.
Sterilising your jars.
• Remove labels and lid inserts by soaking in warm water. Wash well in soapy water.
• Place jars on a tray into the oven at 100°c for 20-25 minutes. Remove using oven mitts and fill
immediately with hot jam.
• Sterilising your jars will destroy germs and kill bacteria that would otherwise spoil your jam.
Thus you will be able to enjoy your homemade jam all year round.
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (9) JAM and press “START”.
4. Allow to mix for 5 minutes, open lid and scrape down sides of bread pan with a plastic spatula.
Note: It is normal for excess steam to escape from the steam vent during the cooking process, it will
escape through the steam vent. Leave the lid closed until cooking is complete.

Strawberry Jam Apple & Rhubarb Jam


500g strawberries 1 apple, peeled and chopped
hulled and chopped 300g rhubarb, chopped
1 1/2 cups sugar 150ml water
3 tablespoons Jam Setta 1 cup sugar
Apricot Jam 2 tablespoons lemon juice
500g fresh apricots, deseeded and chopped 3 tablespoons Jam Setta
1 1/2 cups sugar Kiwi Jam
1/ cup lemon juice 6 large kiwi fruit, peeled and chopped
4
2 tablespoons water 1 cup sugar
3 tablespoons Jam Setta 1 tablespoon water
1 tablespoon lemon juice
3 tablespoons Jam Setta

63
Jams - cont.
Plum Jelly Traditional Marmalade
500g fresh plums, peeled, deseeded and chopped 500g Seville oranges, halved and thinly sliced,
11/2 cups sugar 11/2 cups sugar
1 tablespoon lemon juice 2 tablespoons lemon juice
3 tablespoons Jam Setta 3 tablespoons Jam Setta

Peach & Cardamon Jam


500g fresh peaches, seeded and chopped
11/2 cups sugar
1/ cup lemon juice,
4
1/ teaspoon cardamon seeds, crushed,
2
2 tablespoons water
3 tablespoons Jam Setta

64
Pasta.
Method
1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (11) PASTA DOUGH and press “START”.
Pasta Dough
Plain flour 500g
Eggs 4 x 60g
Salt 1/2 teaspoon
Water 125ml
Note: If pasta dough appears too sticky, knead dough with additional flour.

Variations:
Spinach pasta: Add 100g of very well drained spinach to the dough recipe.
Tomato pasta: Add 2 tablespoons concentrated tomato paste to dough recipe.

Pumpkin & Cheese Ravioli


1 quantity pasta dough
Filling
150g pumpkin skin removed, baked and mashed
100g ricotta, mashed
Salt and pepper, to taste
300g breadcrumbs
Pinch of nutmeg
1 teaspoon garlic, minced
1. Combine all filling ingredients in a large bowl. Mix well to combine. If the mixture appears too dry,
add an egg to combine. Season to taste with salt and pepper.
2. Divide dough into 4 portions. Roll each portion into a 25cm x 25cm square.
3. Place 2 teaspoons of filling 5cm apart on 2 sheets of the rolled out dough. Brush edges with a little
water or beaten egg and top with remaining pieces of rolled pasta. Press firmly between the filling
and sides to seal in filling. Cut ravioli into squares using a pastry wheel.
4. Cook ravioli in a large saucepan of boiling water for 5-8 minutes or until al dente. Drain well and
serve with your favourite tomato or cream sauce.
Serves 4-6.

65
Pasta - cont.
Fettuccini with Tomato Sauce
1 quantity Spinach pasta dough
Sauce
3 tablespoons olive oil
1 onion, chopped,
2 x 400g cans peeled tomatoes
2 tablespoons concentrated tomato paste
Salt and pepper, to taste
1/ cup parmesan cheese
2
1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the
pasta machine, roll the pasta through the fettuccini guide to cut pasta.
2. Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook fettuccini for 5-8
minutes or until al dente. Serve with fresh tomato sauce.
Tomato Sauce
1. Place the oil and onion in an electric frypan and cook until the onion is transparent.
2. Puree tomatoes in a small bowl and add to frypan. Add tomato paste and salt and pepper to taste.
Allow to simmer for 20 minutes.
3. Fold Parmesan cheese through sauce just before serving.
Spaghetti Cabonara
1 quantity pasta dough
Sauce
3 tablespoons olive oil 1/ cup parmesan cheese
2
2 cloves garlic, crushed 4 eggs
6 rashes bacon, chopped Pepper to taste
1/ cup wine 2 tablespoons parsley, chopped
3
1/ cup cheddar cheese
4
1. Using a pasta machine, roll out pasta dough into three 10cm x 40cm rectangular pieces. Using the
pasta machine, roll the pasta through the spaghetti guide to cut pasta.
2. Bring a large saucepan of water to the boil. Add 1 tablespoon of oil and cook spaghetti for 5-8
minutes or until al dente. Serve with fresh tomato sauce.
3. Heat oil in a large frypan and add garlic.
Stir until garlic is golden. Add bacon and cook until crisp. Add wine and simmer for 1 minute.
4. Whisk cheese, eggs, pepper and parsley in a bowl. Add mixture to the pan and stir until well
combined over low heat.
5. Add the cooked pasta to the pan and toss through sauce until well combined. Serve warm with extra
parmesan cheese.

66
Pizzas & Other Versatile Doughs.
Method
1. Place all ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (12) PIZZA DOUGH and press “START”.
4. Remove dough from bread pan and follow instructions given for each recipe.
Pizza Dough
Dough
Water 290ml Sugar 1 teaspoon
Olive oil 2 tablespoons Plain flour 480g (3 cups)
1
Salt /2 teaspoon Yeast 2 1/2 teaspoons
1. Remove completed dough from the bread pan. Grease two pizza trays. Heat oven to 180°c.
2. Divide dough in half. Roll dough to fit pizza trays. Spread with favourite toppings and bake for 20
minutes at 180°c or until cooked.
Herb Foccacia
Dough Topping
Water 330ml 2 tablespoons olive oil
Olive oil 1 tablespoon 1 teaspoon oregano
Salt 1/2 teaspoon 1 teaspoon chopped basil
Skim milk powder 1 tablespoon
Sugar 2 teaspoons
Plain flour 480g (3 cups)
Yeast 2 1/2 teaspoons
1. Remove completed dough from bread pan. Grease rectangular baking tray.
2. Knead dough with a little extra flour until elastic and dough springs back when pressed. Shape to fit
baking tray.
3. Cover and allow to rise for 30 minutes. Using your knuckles, press small indents into dough.
4. Brush surface with oil and sprinkle with herbs and bake in a pre-heated oven for 30 minutes or until
golden.

67
Pizzas & Other Versatile Doughs - cont.
Hot Cross Buns
Dough Crosses
Water 330ml Plain flour 80g (1/2 cup)
Margarine 2 tablespoons Water 80ml
Egg 1 x 60g Sugar 2 teaspoons
Sultanas 3/4 cup
Nutmeg 1/2 teaspoon Glaze
Salt 1/2 teaspoon Water 2 tablespoons
Brown sugar 1/4 cup Sugar 2 tablespoons
Plain flour 520g (31/4 cups) Gelatine 1 teaspoon
Yeast 21/2 teaspoons
1. Remove completed dough from bread pan. Line a baking tray wit baking paper.
2. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough into 12
pieces. Shape each piece into a ball. Pace close together on baking ray. Cover and allow to rise for 30
minutes.
3. CROSSES: Mix flour and water together until smooth. Pipe crosses over risen dough.
4. Bake buns for 30 minutes in a pre-heated oven at 180°c until golden brown.
5. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over hot buns.
Makes 12 buns.
Breadsticks
Dough Topping
Water 240ml 1 teaspoon water
Margarine 2 tablespoons 1 egg white
Salt 1/2 teaspoon Sesame seeds
Sugar 2 teaspoons
Bread improver 3/4 teaspoon
Plain flour 480g (3 cups)
Yeast 21/2 teaspoons
1. Remove completed dough form bread pan. Line a baking tray with baking paper. Heat oven to 180°c.
2. Divide dough into 30 pieces. Roll each piece into a 20cm rope. Place 2.5cm apart on baking tray.
Cover and allow dough to rise for 30 minutes or until puffy.
3. Beat water with the egg white; brush dough. Sprinkle with sesame seeds. Bake for 25 minutes or until
breadsticks are golden brown.
Makes 30.

68
Pizzas & Other Versatile Doughs - cont.
Bread rolls
Dough
Water 250ml Sugar 1/4 cup
Egg 1 x 60g Bread improver 3/4 teaspoon
Margarine 2 tablespoons Plain flour 520g (31/4 cups)
Salt 1/2 teaspoon Yeast 21/2 teaspoons
Topping
Margarine, melted
1. Remove completed dough from bread pan. Line a baking tray with baking paper. Heat oven to 180°c.
2. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and allow to
rise for 30 minutes or until doubled in size.
3. Brush with margarine. Bake for 15 minutes or until golden brown.
Brown and White Rice Bread
Wet Ingredients Dry Ingredients
Eggs 3 x 60g Sugar 3 tablespoons
Canola oil 1/4 cup Skim milk powder 1/2 cup
Cider vinegar 1 1/2 teaspoons Salt 11/2 teaspoons
Water 375ml Xanthan or guar gum 11/4 teaspoons
Brown rice flour 100g
White rice flour 200g
Yeast 2 1/4 teaspoons
Cheese Bread
Wet Ingredients Dry Ingredients
Eggs 3 x 60g Cheddar cheese, grated 1/2 cup
Canola oil 3 tablespoons Celery seeds 1 1/2 teaspoons
Water 425ml Poppy seeds 1 tablespoon
Onion, minced 1 tablespoon
Xanthan or guar gum 31/2 teaspoons
Skim milk powder 1/4 cup
Brown rice flour 100g
White rice flour 200g
Salt 1 teaspoon
Sugar 2 tablespoons
Yeast 2 1/4 teaspoons

69
Pizzas & Other Versatile Doughs - cont.
Cardamon Flavoured Fruit Bread
Wet Ingredients Dry Ingredients
Eggs 3 x 60g Mixed fruit, chopped 1/2 cup
Cider vinegar 11/2 teaspoons Cardamon, ground 2 teaspoons
Canola oil 1/4 cup Sugar 3 tablespoons
Water 375ml Salt 11/2 teaspoons
Skim milk powder 1/2 cup
Xanthan or guar gum 21/2 teaspoons
Potato flour 80g
Tapioca flour 40g
White rice flour 200g
Yeast 21/4 teaspoons

Caramel Pecan Rolls


Dough Filling
Water 250ml Margarine, melted 80g
Margarine 2 tablespoons Brown sugar 1/2 cup
Egg 1 x 60g Pecan halves 2/3 cup
Salt 1/2 teaspoon Cinnamon 2 teaspoons
Sugar 2 tablespoons
Plain flour 520g (31/4 cups)
Yeast 21/2 teaspoons
1. Remove completed dough from bread pan. Grease and line a 22cm square baking pan.
2. Mix margarine, brown sugar, pecan halves and cinnamon.
3. Roll out dough into 45cm x 22cm rectangle on lightly floured surface.
4. Spread with filling. Roll up beginning at short side. Pinch edge of dough into roll to seal. Cut into
2.5cm slices and place in pan.
5. Cover and allow to rise for 1 hour or until doubled in size.
6. Place in a pre-heated oven and bake for 30 minutes at 180°c or until golden brown.

70
Pizzas & Other Versatile Doughs - cont.
Calzones
Dough Pesto Filling
Water 250ml 6 sundried tomatoes
Olive oil 1 tablespoon 6 tablespoons pesto
Salt 1/2 teaspoon 11/2 cups shredded mozzarella
Sugar 1 teaspoon 1 cup mushrooms, sliced
Plain flour 400g (21/2 cups) 3/ cup chopped bacon
4
Yeast 21/2 teaspoons Salt/pepper to taste
1 egg, lightly beaten, for brushing
1. Remove completed dough from bread pan. Line a baking tray with greaseproof paper.
Heat oven to 180°c.
2. Divide dough into 6 equal parts. Roll each part into 18cm circle on a lightly floured surface with a
rolling pin. Spread a layer of pesto onto each circle within 2cm of edge.
3. Layer cheese, bacon, mushrooms and tomatoes on half of each circle within 1 inch of edge. Sprinkle
with salt and pepper.
4. Fold dough over filling; fold edge up and pinch securely to seal. Place on baking tray. Brush with egg.
Bake 25-30 minutes or until golden brown.
Makes 6.
Cinnamon Rolls
Dough Filling
Water 250ml Margarine, melted 3 tablespoons
Margarine 2 tablespoons Sugar 1/2 cup
Egg 1 x 60g Cinnamon 2 tablespoons
Salt 1/2 teaspoon
Sugar 2 tablespoons
Plain flour 520g (31/4 cups)
Yeast 21/2 teaspoons
1. Remove completed dough from bread pan. Grease and line a 25cm square baking pan.
2. Mix sugar and cinnamon. Roll out dough into 45 x 22cm rectangle on lightly floured surface. Brush
with margarine; sprinkle with sugar-cinnamon mixture. Roll up beginning at short side. Pinch edge of
dough into roll to seal. Cut into 2.5cm slices and place in pan.
3. Cover and allow to rise for 11/ 4 hours or until doubled in size.
4. Place in pre-heated oven and bake for 30 minutes at 180°c or until golden brown.
Lightly drizzle with glaze.
Glaze: Mix 1/ 2 cup icing sugar, 1/ 4 teaspoon vanilla essence and 2 tablespoons milk until
thin enough to drizzle.

71
Glazes & Spreads.
Garlic Butter Herb-Cream Cheese Spread
Mix: Mix:
1/ cup margarine or butter, softened 200g whipped cream cheese
4
1/ teaspoon garlic powder 1 teaspoon chopped fresh
8
Herb-Cheese Butter or 1/2 teaspoon dried dill
1 small clove garlic, crushed
Mix:
1/ cup margarine or butter, softened Ripe Olive Spread
4
1 tablespoon grated Parmesan cheese Mix:
1 teaspoon chopped fresh parsley Process in food processor or blender until
1/ teaspoon dried oregano leaves slightly coarse;
4
1 1/2 cups pitted ripe olives
Pinch of garlic salt
3 tablespoons olive oil
Italian Herb Butter 3 tablespoons capers, drained,
Mix: 3 flat anchovy fillets, drained
1/ cup margarine or butter, softened 1 teaspoon Italian seasoning
4
1/ teaspoon Italian seasoning 2 cloves garlic
2
Pinch of garlic salt Whipped Honey-Orange Spread
Choco-Banana Spread Mix:
Beat on medium speed until fluffy;
Mix:
1/ cup mashed rip banana 250g margarine or butter, softened
3 2 tablespoons honey
1/ cup semisweet chocolate chips, melted.
3 2 teaspoons grated orange peel
Fruited Cream Cheese Spread Browned Butter Glaze Spread
Mix: Mix:
Beat on medium speed until fluffy; 2 tablespoons margarine or butter
250g cream cheese, softened 2/ cup icing sugar
3
1/ cup favourite fruit jam 1/ teaspoon vanilla
4 2
Ham and Swiss Spread 3 to 4 teaspoons milk
Mix: Heat margarine in saucepan over medium heat
until light brown; cool. Stir in icing sugar and
250g cream cheese, softened vanilla. Stir in milk until smooth and thin enough
2 tablespoons finley chopped ham to drizzle.
1 tablespoon shredded Swiss Cheese
1/ teaspoon prepared mustard
2
Honey-Walnut Spread
Mix:
200g cream cheese, softened
1 tablespoon chopped walnuts

72
Glazes & Spreads - cont.
Cinnamon Glaze Creamy Vanilla Glaze
Mix: Mix:
Mix until thin enough to drizzle; Mix until thin enough to drizzle;
1/ cup icing sugar 1/ cup icing sugar
2 2
1/ teaspoon ground cinnamon 1/ teaspoon vanilla
4 4
11/2 to 2 teaspoons milk
1 1/2 to 2 teaspoons water
Citrus Glaze
Mix:
Mix until thin enough to drizzle;
1/ cup icing sugar
2
1 teaspoon grated lemon or orange peel
1 1/2 to 2 teaspoons lemon or orange juice

Toppings.
Suggested toppings:
Chopped bacon Herbs
Chopped onion Sea salt
Sliced salami Spices
Grated cheese Sliced olives
Poppy seeds Coconut
Sesame seeds Chopped capsicum
Sun-dried tomatoes Chocolate sprinkles
Hundreds and thousands

73
TIME CYCLE CHART
Setting FEATURE LOAF CRUST TIME PREHEAT KNEAD1 KNEAD2 RISE1 Knock down1 RISE2 Knock down2 RISE3 BAKE WARM
No (hh:mm) (min.) (min.) (min.) (min.) (sec.) (min.) (sec.) (min.) (min.) (min.)
LIGHT 3:08 – 15:08 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 53(110˚C) 60(70˚C)
750g MEDIUM 3:16 – 15:06 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 61(110˚C) 60(70˚C)
DARK 3:26 – 15:06 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 71(110˚C) 60(70˚C)
LIGHT 3:12 – 15:02 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 57(110˚C) 60(70˚C)
1 WHITE 1.0kg MEDIUM 3:20 – 15:00 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 65(110˚C) 60(70˚C)
DARK 3:30 – 15:00 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 75(110˚C) 60(70˚C)
LIGHT 3:17 – 15:07 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 62(110˚C) 60(70˚C)
1.25kg MEDIUM 3:25 – 15:00 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 70(110˚C) 60(70˚C)
DARK 3:35 – 15:00 - 3 20 30(30˚C) 20S 33(30˚C) 10S 49(30˚C) 80(110˚C) 60(70˚C)
LIGHT 2:06 – 15:06 - 2 20 - - - - 50(35˚C) 54(115˚C) 60(70˚C)
750g MEDIUM 2:09 – 15:09 - 2 20 - - - - 50(35˚C) 57(115˚C) 60(70˚C)
DARK 2:14 – 15:04 - 2 20 - - - - 50(35˚C) 62(115˚C) 60(70˚C)
2 TURBO LIGHT 2:07 – 15:07 - 2 20 - - - - 50(35˚C) 55(115˚C) 60(70˚C)
1.0kg MEDIUM 2:10 – 15:00 - 2 20 - - - - 50(35˚C) 58(115˚C) 60(70˚C)
DARK 2:15 – 15:05 - 2 20 - - - - 50(35˚C) 63(115˚C) 60(70˚C)
LIGHT 2:09 – 15:09 - 2 20 - - - - 50(35˚C) 57(115˚C) 60(70˚C)

74
1.25kg MEDIUM 2:12 – 15:02 - 2 20 - - - - 50(35˚C) 60(115˚C) 60(70˚C)
DARK 2:17 – 15:07 - 2 20 - - - - 50(35˚C) 65(115˚C) 60(70˚C)
LIGHT 2:23 – 15:03 - 3 15 - - 25(35˚C) 30S 30(35˚C) 55(110˚C) 60(70˚C)
750g MEDIUM 2:31 – 15:01 - 3 15 - - 25(35˚C) 30S 30(35˚C) 63(110˚C) 60(70˚C)
DARK 3:41 – 15:01 - 3 15 - - 25(35˚C) 30S 30(35˚C) 73(110˚C) 60(70˚C)
GLUTEN LIGHT 2:08 – 15:08 - 3 15 - - 25(35˚C) 30S 30(35˚C) 57(110˚C) 60(70˚C)
3 /YEAST 1.0kg MEDIUM 2:16 – 15:06 - 3 15 - - 25(35˚C) 30S 30(35˚C) 65(110˚C) 60(70˚C)
FREE DARK 2:26 – 15:06 - 3 15 - - 25(35˚C) 30S 30(35˚C) 75(110˚C) 60(70˚C)
LIGHT 2:10 – 15:00 - 3 15 - - 25(35˚C) 30S 30(35˚C) 60(110˚C) 60(70˚C)
1.25kg MEDIUM 2:18 – 15:08 - 3 15 - - 25(35˚C) 30S 30(35˚C) 68(110˚C) 60(70˚C)
DARK 2:28 – 15:08 - 3 15 - - 25(35˚C) 30S 30(35˚C) 78(110˚C) 60(70˚C)
LIGHT 3:37 – 15:07 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 51(110˚C) 60(70˚C)
750g MEDIUM 3:45 – 15:05 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 59(110˚C) 60(70˚C)
DARK 3:55 – 15:05 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 69(110˚C) 60(70˚C)
4 W.WHEAT LIGHT 3:42 – 15:02 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 56(110˚C) 60(70˚C)
1.0kg MEDIUM 3:50 – 15:00 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 64(110˚C) 60(70˚C)
DARK 4:00 – 15:00 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 74(110˚C) 60(70˚C)
LIGHT 3:48 – 15:08 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 62(110˚C) 60(70˚C)
1.25kg MEDIUM 3:56 – 15:06 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 70(110˚C) 60(70˚C)
DARK 4:06 – 15:06 30(35˚C) 3 20 38(35˚C) 20S 25(35˚C) 8S 50(35˚C) 80(110˚C) 60(70˚C)
TIME CYCLE CHART
Setting . FEATURE LOAF CRUST TIME PREHEAT KNEAD1 KNEAD2 RISE1 Knock down1 RISE2 Knock down2 RISE3 BAKE WARM
No (hh:mm) (min.) (min.) (min.) (min.) (sec.) (min.) (sec.) (min.) (min.) (min.)
LIGHT 3:15 – 15:05 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 57(105˚C) 60(70˚C)
750g MEDIUM 3:23 – 15:03 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 65(105˚C) 60(70˚C)
DARK 3:33 – 15:03 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 75(105˚C) 60(70˚C)
LIGHT 3:17 – 15:07 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 59(105˚C) 60(70˚C)
5 SWEET 1.0kg MEDIUM 3:25 – 15:05 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 67(105˚C) 60(70˚C)
DARK 3:35 – 15:05 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 77(105˚C) 60(70˚C)
LIGHT 3:21 – 15:01 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 63(105˚C) 60(70˚C)
1.25kg MEDIUM 3:29 – 15:09 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 71(105˚C) 60(70˚C)
DARK 3:39 – 15:09 - 3 20 40(30˚C) 20S 24(30˚C) 10S 51(30˚C) 81(105˚C) 60(70˚C)
LIGHT 3:17 – 15:07 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 50(115˚C) 60(70˚C)
750g MEDIUM 3:25 – 15:05 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 58(115˚C) 60(70˚C)
DARK 3:35 – 15:05 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 68(115˚C) 60(70˚C)
LIGHT 3:22 – 15:02 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 55(115˚C) 60(70˚C)
6 FRENCH 1.0kg MEDIUM 3:30 – 15:00 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 63(115˚C) 60(70˚C)
BREAD DARK 3:40 – 15:00 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 73(115˚C) 60(70˚C)
LIGHT 3:29 – 15:09 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 62(115˚C) 60(70˚C)

75
1.25kg MEDIUM 3:37 – 15:07 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 70(115˚C) 60(70˚C)
DARK 3:47 – 15:07 - 3 22 44(30˚C) 20S 28(30˚C) 10S 50(30˚C) 80(115˚C) 60(70˚C)
LIGHT 1:16 – 15:06 - 3 13 - - - - - 60(110˚C) 22(70˚C)
750g MEDIUM 1:21 – 15:01 - 3 13 - - - - - 65(110˚C) 22(70˚C)
DARK 1:26 – 15:06 - 3 13 - - - - - 70(110˚C) 22(70˚C)
LIGHT 1:20 – 15:00 - 3 13 - - - - - 64(110˚C) 22(70˚C)
7 CAKE 1.0kg MEDIUM 1:25 – 15:05 - 3 13 - - - - - 69(110˚C) 22(70˚C)
DARK 1:30 – 15:00 - 3 13 - - - - - 74(110˚C) 22(70˚C)
LIGHT 1:30 – 15:00 - 3 13 - - - - - 74(110˚C) 22(70˚C)
1.25kg MEDIUM 1:35 – 15:05 - 3 13 - - - - - 79(110˚C) 22(70˚C)
DARK 1:40 – 15:00 - 3 13 - - - - - 84(110˚C) 22(70˚C)
8 DAMPER 1.0kg - 1:19 – 15:09 - 1 10(60˚C) - - - - 28(60˚C) 40(125˚C) 60(70˚C)
9 JAM - 1:20 – 15:00 15(60˚C) - - - - - - - 65(105˚C) 14(70˚C)
10 BAKE 1:00 – 15:00 - - - - - - - 60(110˚C) 60(70˚C)
11 PASTA 0:23 – 15:03 3 20 - - - - - - -
12 PIZZA 1:50 – 15:00 3 20 37(30˚C) 20S 50(30˚C) 20 - - -
Dispenser door opens at the time 8 minutes before the completion of KNEAD2.
Program Setting Times and Display Information.
The LCD window will tell you if there is a problem not use your Quantum SmartBake outdoors, near a
with your Quantum SmartBake. Always use your heat vent or in direct sunlight.
Quantum SmartBake in a room free of drafts. Do

DISPLAY READS PROBLEM SOLUTION


“0:00” (:) flashing Select program setting. Use the Menu button to
select program.

“E:01” flashing The baking chamber is too Open the lid and remove
hot to begin another cycle. bread pan to cool the chamber.
After the panel message
disappears, put the bread pan
back into the chamber and
press START again.
“E:02” flashing Sensor malfunction.

“E:03” flashing Sensor malfunction.


Contact Customer Service
“E:04” flashing CPU malfunction on the toll free number
1800 025 059.
“E:05” flashing Heater control malfunction.

“E:08” flashing Heater control malfunction.

Note: After baking a loaf of bread, it is recommended to cool the breadmaker down to room
temperature as temperatures above ambient reduce the rising height of the bread due to the
sensitivity of yeast.

You will hear a beep when:

The power is turned ON Long beep


Select a setting from the Menu Short beep
Invalid key-in Long beep
Commencement of baking cycle 2 long beeps
Completion of bread baking process Short and Long beeps

76
Troubleshooting: The Machine.

Questions? Please call us toll-free on


(Aust) 1800 025 059 (NZ) 0800 505 570

77
Troubleshooting: The Recipes.

Questions ? Please call us toll-free on


(Aust) 1800 025 059
(NZ) 0800 505 570

NOTE: For optimum results, weigh all ingredients

78
Questions & Answers.
Why do I have to vary the amount of How can I make White bread more
flour and water in my recipes so often? nutritous?
The characteristics of flour will vary from season You can change any of the recipes in this book to
to season, be affected by how its stored and the 50/50, 1/2 plain flour and 1/2 wholemeal. Thus
humidity in the air. Flour absorbs moisture and adding more fibre to a white loaf or lightening the
soeach batch is different because it has been texture of a wholewheat. Just check your dough
exposed to different conditions. Check your dough after 10 minutes kneading and adjust water if
after 10 minutes kneading, if it apears ‘sticky’ add necessary. Remember to note your successes.
more flour, 1 tablespoon at a time. If your dough
appears ‘dry’ or ‘too firm’ add more water, 1
Why do you use dry milk powder, can I
teaspoon at a time. use fresh milk?
A well balanced bread dough will look smooth and Skim milk powder is used in bread recipes because
elastic and should be soft to the touch. it is a more stable ingredient than fresh milk, that
is it won’t spoil. This allows you’re to use the delay
Can I use my Turbo setting for function.
any recipe? You can substitute fresh milk for the water in any
The turbo setting of your bread maker can be recipe, just omit the milk powder.
used for any of the white, wholewheat, sweet or
french bread recipes. However the volume will be
Is butter the same as margarine?
reduced and the texture more dense, the results In terms of your bread recipes, yes. You can
are not optimal. Experiment with this function of substitute butter or oil for margarine in your
your breadmaker by increasing the yeast by 1/4 to recipes using the same measurements.
1/2 teaspoon in your standard recipe. Make notes My kids love honey, can I use it instead
of your successes so you can reproduce your turbo
of sugar?
loaf.
As long as you make equal measurements you
What if I don’t have scale? can use honey, golden syrup, treacle, molasses
We recommend that for optimum results you or brown sugar in place of sugar. We don’t
weigh your flour (1 cup = 160g). You can still bake recommend the use of artificial sweeteners in
delicious bread successfully at home without scales bread recipes.
if you follow the measuring instructions on page ??
Can I make salt free bread?
Can I make program (10) Bake start faster?
Salt plays an important role in the breadmaking
No. The in-built thermostat will not allow the process. It controls the yeast fermentation and
machine to overheat, it must cool down for 10-1 affects the structure of the bread adding strength
minutes before the bake function can be started. to the gluten. Omitting salt from the recipes is not
One way to over come this is to check your bread recommended. Without salt, the bread will be an
when the 5 minute beeper sounds. If you feel the inconsistent shape, colour and crumb. It will also
loaf needs longer, use the MODIFY button (hold have a shorter shelf life.
down for 2 seconds) and adjust the time. Press
MODIFY again when you are finished to restart the
machine.

79
Questions & Answers.
Can I erase a user saved menu setting? Can I use the delay function anytime?
Do I have to leave the bread in for the keep warm? The delay program can be preset to have your
No. This feature circulates warm air for the time bread ready in up to 15 hours. Set it before you go
indicated to maintain the crisp baked crust and to work or bed, so that you have hot fresh bread
shape of your loaf. You can remove the bread when you want it.
anytime after baking has completed. Be aware that some recipes are unsuitable for
the delay function as they contain perishable
Sometimes my bread does ingredients that may spoil, such as milk, eggs,
not rise, why? yogurt, cheese or meat.
This could be simply because you forgot to put
the yeast in. The yeast may be out of date or
just didn’t ferment. Other causes could be mis-
measurement of ingredients or hot water being
used.
The freshness of ingredients and correct
measuring techniques are essential for successful
breadmaking.

80
INSTRUCTION AND RECIPE SUPPLEMENT FOR NEW ZEALAND

NEW ZEALAND SUPPLEMENT

PLEASE READ THIS BOOKLET FIRST

This booklet covers the use and care of the following Sunbeam Breadmakers:
BM7800 QUANTUM SMARTBAKE which can produce loaf sizes 750g; 1.0kg and 1.25kg
BM3500 COOL TOUCH BAKEHOUSE which can produce loaf sizes 750g; 1.0kg
BM2100COMPACT BAKEHOUSE which can produce loaf size 750g

Page 1 of 11
New Zealand Instructions and Recipes for the:

BM7800 QUANTUM SMARTBAKE


BM3500 COOL TOUCH BAKEHOUSE
BM2100 COMPACT BAKEHOUSE

PLEASE READ THIS BOOKLET FIRST

The main Instruction/Recipe Booklet was written in Australia. While most of the information in it is applicable to
New Zealand, there are some ingredients and measurements that are different.
This Instruction and Recipe Supplement has been produced to ensure you get the optimum results with your Sunbeam
Breadmaker. The Supplement provides:
Information on the best ingredients to use.
Advice on measuring ingredients.
Some popular recipes adapted for New Zealand.
A guide for adapting the recipes in the main Instruction/ Recipe Booklet for your own use.

How to use the recipes in the main instruction booklet

• Where it lists `Tandaco Dry Yeast', you must use Edmonds SUREBAKE YEAST instead
(bottle with red lid).
• For 750gram loaves use 3 ¼ tsp of Edmonds Surebake Yeast.

• For 1kg loaves use 4 tsp of Edmonds Surebake Yeast.

• Where it lists plain flour, you must use High Grade White Flour.
• Do not use 'Bread Improver' as listed in some recipes. The Edmonds Surebake Yeast
contains 'improvers' which ensure excellent results.
• You can check the consistency of the dough part-way through the initial kneading cycle
(about 20 minutes after the machine has started). Lift the lid and have a quick look. The dough
should be smooth, soft, and slightly sticky and have a tendency to flatten and catch the
sides of the container.
• When making jam, instead of Jam Setta, use Jam Setting Mix, which is available at most
supermarkets.

General Instructions:
Please read Instructions in Recipe Booklet

Page 2 of 11
Ingredients to use Yeast
The recipes in this booklet have been designed to use
Edmonds Surebake dried yeast (red cap on bottle).
Flour This yeast mixture contains 'improvers' which
Use fresh, good quality flour. Do not use self-
raising flour. ensure excellent results.
Elfin Instant Dried Yeast may also be used
White Flour instead. It is recommended that you add 50mg of
Most large New Zealand milling companies vitamin C as an 'improver'. Use 1 ½ teaspoons of
produce two lines of white flour for the domestic Elfin yeast for 750g and 1kg loaves. Cut a 100mg
market. One is finely milled 'weak' flour which is tablet of vitamin C (not flavoured) in half. Crush in a
ideal for sponges, biscuits, shortbread and short pastry. dessertspoon with the back of a teaspoon. Dissolve
This type of flour is labelled as standard or plain flour. in the measured warm water before adding to the
The second is a strong flour which has been designed bread pan after the dry ingredients. Use this type of
for general household baking, including fruit cakes, yeast with Elfin bread premixes (as per the
loaves, pizzas and bread. These 'strong' bread making instructions on the premix packaging).
flours are labelled by the two main milling
Sugars
companies as 'High Grade' and bread making is
White or brown sugar has been specified in the
listed as a possible use. Some small independent
recipes in this booklet. Substitute honey, golden
mills also market 'strong' flour, labelled as suitable for
syrup, or treacle in the same amounts if desired. Do
bread making. We recommend the use of High
not use molasses as the New Zealand types may be
Grade or bread flour for use in the Sunbeam
too strong in flavour. Stiff honey, golden syrup or
Quantum Smart- Bake.
treacle should be warmed until just runny.
White Flour should be stored in its bag on a cool, dry
airy shelf. If your kitchen is rather steamy and warm, Fats
keep your flour in an airtight container. Fats are used to enhance flavour and retain
moisture. Oil is specified in the recipes. Choose a
mild flavoured oil. You may substitute the same
Wholemeal
Wholemeal should always be bought in quantities amount of softened butter, margarine or lecithin
which can be used up within 8 weeks. Make sure you granules.
buy from a shop with a high turnover. Fresh
Salt
wholemeal has a pleasant, almost sweet smell.
Iodised New Zealand salt is used in all recipes.
Wholemeal which has been kept for too long or
Salt controls the actions of the yeast so do not
which has not been stored carefully has a sour or
omit.
rancid smell. Store your wholemeal in a
refrigerator (remember to allow measured Water
wholemeal to return to room temperature before using Use warm water or comfortably warm (40-46°C),
to make bread). when you dip a finger in the water, it should feel
slightly warm. For delay start loaves, use cold tap
Wholemeal produced from 'stone ground'
water.
organically grown wheat may vary in bread
making quality. Jam
Gluten Flour Instead of Jam Setta, use Jam Setting Mix, which
Gluten Flour is made from white flour and is used to is available at most supermarkets.
increase the size of loaves made from 100%
wholemeal flour. Its use is optional.

Page 3 of 11
Measuring Ingredients
Dough consistency
New Zealand standard metric kitchen measures When using a new recipe or a different batch of flour or
have been used for all the recipes. All if a recipe has not produced a satisfactory result, check
measurements should be level. Accuracy with the consistency of the dough, part way through the
measuring is important when making bread in a initial kneading cycle (about 10 minutes after the
breadmaker. machine has started). Lift the lid and have a quick
look. The dough should be smooth, soft and
To measure flour slightly sticky and have a tendency to flatten and
For optimum results we recommend weighing flour. catch the sides of the container. Dough which is too
If scales are not available, use a set of standard stiff will have ragged edges; it will not stick to the
metric cups and part cups. Do not use tableware sides at all and forms a tight round ball. In this case add
cups. Stir the flour in the storage container, then one tablespoon of extra water. Dough which is too
using a scoop or a large spoon overfill the soft will be sticky and be reluctant to form a ball. Add
measuring cup without tapping or shaking. Use the one tablespoon of extra flour.
back of a knife to scrape off the excess so that the
flour is just level with the rim of the cup.

To measure water
Use a standard metric measuring cup graduated in
10 ml divisions. Place the cup at eye level on a flat
surface and fill to the required level.

To measure other ingredients


Use standard metric spoons. A New Zealand metric
teaspoon holds 5ml and a metric tablespoon holds
15ml. (note: an Australian metric tablespoon holds
20ml.

Abbreviations

g gram
ml millilitre
mg milligram
°C degrees Celsius
Tbsp tablespoon
tsp teaspoon

Page 4 of 11
White Bread
White Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (1) BASIC.
4. Select CRUST colour, loaf SIZE and press "START".
Bread will be baked in the number of hours indicated.
Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking.

Traditional White Loaf 750g 1.0kg 1.25kg


Water 315 ml 415 ml 515 ml
Margarine/Oil 1 Tbsp 2 Tbsp 3 Tbsp
Salt 1 ½ tsp 2 tsp 2 ½ tsp
Sugar 1 Tbsp 1 Tbsp 1 ½ Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp 3 Tbsp
High Grade Flour 600 g (3 ¾ cups) 680g (4 ¼ cups) 760g (4 ¾ cups)
Surebake Yeast 3 ¾ tsp 4 ¼ tsp 4 ¾ tsp

Wholemeal Bread
Wholemeal Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (4) WHEAT.
4. Select CRUST colour, loaf SIZE and press "START".
Bread will be baked in the number of hours indicated.
Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking.

Wholemeal Bread 750g 1.0kg 1.25kg


Water 320 ml 420 ml 520 ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Salt 1 ½ tsp 2 tsp 2 ½ tsp
Brown Sugar 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp
Gluten Flour 1 tsp 1 tsp 1 tsp
Wholemeal Flour 600 g (3 ¾ cups) 680g (4 ¼ cups) 760g (4 ¾ cups)
Surebake Yeast 3 ¾ tsp 4 ¼ tsp 4 ¾ tsp

Page 5 of 11
French Bread
French Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (6) FRENCH.
4. Select CRUST colour, loaf SIZE and press "START".

Bread will be baked in the number of hours indicated.


Note: If using the (2) TURBO program setting, additional baking time may be required. If so,
simply select (10) BAKE to continue baking.

French Bread 750g 1.0kg 1.25kg


Water 290 ml 350ml 410 ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Salt 1 tsp 2 tsp 3 tsp
Sugar 1 Tbsp 1 Tbsp 1 ½ Tbsp
High Grade Flour 520g (3 ¼ cups) 680g (4 ¼ cups) 760g (4 ¾ cups)
Surebake Yeast 3 ¼ tsp 4 ¼ tsp 4 ¾ tsp

Multigrain Bread
Multigrain Bread Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (4) WHEAT.
4. Select CRUST colour, loaf SIZE and press “START”.

Bread will be baked in the number of hours indicated.


Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking.

Multigrain Bread 750g 1.0kg 1.25kg


Water 370ml 470ml 570ml
Margarine/Oil 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Salt 1 tsp 1 1/2 tsp 2 tsp
Kibbled Wheat 2 Tbsp 3 Tbsp 4 Tbsp
Oat Bran 2 Tbsp 3 Tbsp 4 Tbsp
Brown Sugar 1 ½ Tbsp 2 Tbsp 2 ½ Tbsp
Skim Milk Powder 1 Tbsp 3 Tbsp 4 Tbsp
Wholemeal Flour 220 g (1 ⅓ cups) 380g (2 ⅓ cups) 540g (3 ⅓ cups)
High Grade Flour 320g (2 cups) 320g (2 cups) 440g (2 ⅔ cups)
Surebake Yeast 3 ⅓ tsp 4 ⅓ tsp 5 ⅔ tsp

Page 6 of 11
Cinnamon Raisin Bread
Cinnamon Raisin Bread Method
1. Place ingredients into bread pan and the fruit & nut dispenser in the order listed. Wipe spills from
the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (5) SWEET.
4. Select CRUST colour, loaf SIZE and press “START”.
Bread will be baked in the number of hours indicated.
Note: If using the (2) TURBO program setting, additional baking time may be required. If so, simply select
(10) BAKE to continue baking.

Cinnamon Raisin Loaf 750g 1.0kg 1.25kg


Water 250ml 375ml 500ml
Cinnamon 2 Tbsp 3 Tbsp 4 Tbsp
Margarine/Oil 1 Tbsp 2 Tbsp 3 Tbsp
Salt 1 ½ tsp 2 tsp 2 ½ tsp
Brown Sugar 2 Tbsp 3 Tbsp 4 Tbsp
Skim Milk Powder 1 Tbsp 2 Tbsp 3 ½ tsp
High Grade Flour 480 g (3 cups) 640g (4 cups) 800g (4 ¾ cups)
Sure Bake Yeast 3 tsp 4 tsp 4 ¾ tsp
Fruit & Nut Dispenser
Sultanas or Raisins ½ cup ¾ cup ¾ cup

Jam & Cake


Follow the instructions listed in the main Instruction and Recipe Booklet (pages 63.64)
Use Jam setting Mix instead of Jam Setta
(Refer to page 9 of this supplement for instructions on how to adapt recipes in the main Instruction and
Recipe Booklet)

Page 7 of 11
Bread Rolls
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (12) PIZZA DOUGH and press "START".
4. Remove completed dough from the bread pan. Line a baking tray with baking paper. Heat oven to
180°C.
5. Divide dough into 15 pieces and shape each piece into a ball. Place on baking tray, cover and
allow to rise for 30 minutes or until doubled in size.
6. Brush with margarine. Bake for 15 minutes or until golden brown.

Ingredients 15 Rolls
Water 280ml
Egg 1
Oil 2 Tbsp
Salt ½ tsp
Sugar 2 Tbsp
High grade flour 450g (3 cups)
Surebake yeast 3 tsp

Pizza Dough
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (12) PIZZA DOUGH and press 'START".
4. Remove completed dough from the bread pan.
5. Grease 2 pizza trays, heat oven to 180°C
6. Divide dough in half. Roll dough to fit pizza trays. Spread with your favourite toppings and bake
for 20 minutes or until cooked.

Ingredients 2 medium
Water 280ml
Olive Oil 3 Tbsp
Salt ½ tsp
Sugar 1 Tbsp
High grade flour 450g (3 cups)
Surebake yeast 3 tsp

Page 8 of 11
Hot Cross Buns
Method
1. Place ingredients into bread pan in the order listed. Wipe spills from the outside of the pan.
2. Place the bread pan into the breadmaker and close the lid.
3. Press the MENU button to program (12) PIZZA DOUGH and press "START".
4. Remove completed dough from the bread pan. Line a baking tray with baking paper.
5. Knead dough on a floured surface until elastic and springs back when pressed. Divide dough into
12 pieces. Shape each piece into a ball. Place close together on baking tray. Cover and allow to rise
for 30 minutes,
6. CROSSES: Mix flour & water together until smooth. Pipe crosses over risen dough.
7. Bake buns for 30 minutes in a pre-heated oven at 180°C until golden brown.
8. GLAZE: Combine ingredients in a jug. Microwave on Medium for 1-2 minutes. Brush over
hot buns.

Ingredients 12 Rolls
Water 310ml (1 ¼ cups)
Egg (measure with water*) 1
Oil 2 Tbsp
Sultanas ¾ cup
Nutmeg ½ tsp
Salt ½ tsp
Brown Sugar 4 Tbsp
High grade flour 490g (3 ¼ cups)
Surebake yeast 3 ¼ tsp

*place egg at bottom of cup then add water to reach 310 ml

CROSSES
Plain Flour 75g (½ cup)
Water 80ml
Sugar 2 tsp
GLAZE
Water 2 Tbsp
Sugar 2 Tbsp
Gelatine 1 tsp

Page 9 of 11
How to use the recipes in the main instruction booklet

• For 750g loaves use 3¼ tsp of Edmonds Surebake Yeast. For 1kg loaves use 4 tsp of Edmonds Surebake
Yeast. For 1.25kg loaves, use 4¼ tsp of Surebake Yeast.
• Where it lists plain flour, you must use High Grade white flour.
• Do not use 'Bread Improver' as listed in some recipes. The Edmonds Surebake yeast contains 'improvers' which
ensure excellent results.
• The tablespoon used in the recipes is a standard Australian measuring tablespoon which holds 20ml of
liquid. The New Zealand standard tablespoon holds 15ml. Use 4 teaspoons instead. The other spoon
measures are the same.
• For dough only recipes use Edmonds Sure- bake yeast, 3 teaspoons with flour weights over 400g and 2 ½
tsps for smaller flour weights.
• As stated earlier, margarine or oil can be used.

Special Concerns

For important information on troubleshooting, please read the main Instruction/Recipe booklet.

For further assistance, please phone Sunbeam Customer Services 0800 SUNBEAM (0800 786 232)

For Service in New Zealand


If your Sunbeam Breadmaker is within the 12 month warranty period, enquiries in the first instance should be
directed to Sunbeam Customer Services. Please contact our Customer Services hot line 0800 SUNBEAM
(0800 786 232)

Should your Breadmaker be outside the 12 month warranty period, please refer to an authorised Sunbeam
Service agent. They will be able to assist you with any non- warranty concerns you may have.

Page 10 of 11
NOTES

Page 11 of 11

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